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Beef Burgundy

2-3 Steaks cut in cubes
1 can tomato sauce (soup can size)
1 onion chopped
1 bell pepper chopped
1 clove minced garlic
1 can sliced mushrooms
1/3 cup burgundy or red wine
1 bay leaf
pinch of basil
1 pk cooked egg noodles

In slow cooker add all ingredients except noodles

Cook on high 1-2 hours. Reduce to low and cook till meat is tender

Remove bay leaf, serve over noodles (we sometimes use white rice or mashed potatoes)


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