3 lb. fondue meat
1 pkg. Lipton dry onion soup
3/4 c. or more burgundy wine
2 cans cream of mushroom soup
1 (8 oz.) can mushroom pieces, drained

Mix all ingredients. Place in a 9 x 13 inch pan and cover tightly with aluminum foil. Bake for 3 hours at 350 degrees. Check at 2 1/2 hours. Add a little more wine to make it more like gravy texture, if needed. Serve on wild rice, noodles or mashed potatoes.