3 lbs. stew beef in 1 1/2 inch cubes
1 tbsp. garlic salt
1 tsp. monosodium glutamate (optional)
2 cans (10 1/2 oz.) cream of mushroom soup
1 soup can burgundy or other dry red wine
3 med. onions, chopped
1 lb. fresh mushrooms or 1 (8 oz.) can drained mushrooms

Preheat oven to 350 degrees. Sprinkle meat with garlic salt and MSG. In a shallow dish (3 quart), combine soup, wine and onions. Stir in the meat, cover the dish and bake at 325 degrees for 2 3/4 hours or until meat is tender. Serve over rice or noodles.