5 lbs. fondue beef
2 cans cream of mushroom soup
2 pkgs. Lipton onion soup
1 lb. fresh mushrooms
1 c. red burgundy
1 tsp. garlic powder

Layer half the meat and add 1 can soup, 1 package soup mix, 1/2 pound mushrooms and 1/2 the wine. Repeat. Cook 3 hours at 325 degrees, uncover and cook 1/2 hour longer. Add a little cracked pepper. Serve with Minute Rice or long grain and wild rice.