• 4 pounds sirloin or rump roast
  • 1/2 cup margarine
  • 2 onions, sliced
  • 1 pound white mushrooms, sliced
  • 1/2 cup flour
  • 1 cup dry white wine
  • 2 cans condensed french onion soup
  • 2 cans water
  • salt and pepper, to taste
Melt margarine in a large Dutch oven. Sauté roasts until brown on all sides. Remove to plate.

Add onions and mushrooms; sauté over medium heat.

Sprinkle flour over onions and mushrooms. Add wine, soup and water; stir well. Add salt and pepper.

Return meat to pan. Bake covered at 325° for 1 1/2 hours.

Reduce heat to 275° and continue baking for 1 hour.

Refrigerate to cool meat before slicing.

Reheat and serve warm with French bread or roll.

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