Slow Cooked Buffalo in Wine

Ingredients:

  • 2 1/8 lbs boneless buffalo blade steak cut into 2 inch cubes
     
  • ½ cup (250 ml) hot water
     
  • 2 tsp (10 ml) beef bouillon powder
     
  • 10 oz (284 ml) cream of mushroom soup
     
  • 10 oz (284 ml) mushroom pieces drained
     
  • 1 x 1 ½ oz (1 x 42 g) envelope of onion soup mix
     
  • ½ cup (125 ml) red wine

Instructions:

Place buffalo cubes in 6 quart (6L) slow cooker. Stir hot water and bouillon powder together in medium bowl. Add soup, mushroom pieces, soup mix and wine. Stir. Pour over buffalo cubes. Cover. Cook on low for 7 – 8 hours or high for 3 – 4 hours. Serves 6