Beef Brisket
Mary Adams, Creighton, NE

4-5 pound beef brisket
1 can mushrooms, undrained
1 envelope dry onion soup mix
cooking wine (to taste)
dash of garlic powder
1 can mushroom steak sauce.

Trim excess fat from brisket.  Combine onion soup mix with mushrooms and their liquid.  Add other ingredients.  Place brisket in crock-pot with fat side up, cut to fit if necessary.  Spread onion soup mixture over to, moistening well.   Cover and cook on low for 6-8  hours. 

Remove and cut across the grain into thin slices.  Serve with meat juice.  8-10 serving.