Doesn't this sound good? Beef bottom round slowly braised in a mushroom-wine sauce...it's so tender, it practically melts in your mouth.
cost per recipe: $9.70
The price is determined by the national average.
pound boneless beef bottom round (rump) roast, 1 1/2-inches thick
tablespoons all-purpose flour
tablespoon vegetable oil
can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
can (10 1/2 ounces) Campbell’s® Condensed Golden Mushroom Soup
cups water or 2/3 cup dry white wine and 2/3 cup water
teaspoon garlic powder
dash freshly ground black pepper
Cut the beef into 4 pieces. Pound the beef with a meat mallet. Coat the beef with the flour.
Heat the oil in a 4-quart saucepan over medium-high heat. Add the beef and cook until it's well browned on both sides. Pour off any fat.
Stir the soups, water, bay leaves, garlic powder and black pepper in a medium bowl. Pour the soup mixture over the beef. Reduce the heat to low. Cover and cook for 2 1/2 hours or until the beef is fork-tender.