Beef Burgunday with Mashed Potatoes and Cream

Beef Burgundy

2 lbs. tri-tip steak, cubed
1 envelope dry onion soup mix
1 cup burgundy wine
2 cans golden mushroom soup
2 cups fresh or canned mushrooms, sliced (and drained)
1 clove garlic, minced
1 tsp. tapioca

Mix all ingredients in greased 2 qt. casserole or 9 x 13 inch pan. Bake uncovered for 3 hours, stirring every hour. Serve over mashed potatoes, rice, or noodles. (Best with mashed potatoes!)

Freezing Directions: Combine all ingredients together in bowl then place in a gallon size freezer bag and freeze. To serve, thaw and place in your 2qt. casserole or 9x13inch pan and bake as directed above.

Mashed Potatoes and Cream

1 1/2 lbs. potatoes, peeled and cut in chunks
1/4 cup sour cream
1/3 cup milk
1-3oz. pkg. cream cheese, softened
2 T. green onions, chopped
1/8 tsp. salt
1/8 tsp. pepper

Boil potatoes until tender (25-35min.); drain. In large mixer bowl, combine potatoes and all remaining ingredients. Beat at medium speed, scraping bowl often, until potatoes are smooth and creamy (3-4min.)