4 lb. beef kabob meat
4 cans golden mushroom soup
2 env. Lipton onion soup mix
1 c. burgundy (may sub. 1 c. water)
Serve over egg noodles or white rice

Empty 4 cans of mushroom soup into large crock pot. Stir in both envelopes of dry soup mix. Blend in 1 cup burgundy or if you prefer, water.

Add your cubes of beef (the better grade of meat, the tastier this recipe will be) and stir thoroughly. Cook on low 5 hours or high 3 hours. (Some crock pot temps may vary.)