Beef Burgundy

By learen

Ingredients

• 2 1/2 pounds beef boneless butter or round steak, 1 inch thick
• 1/4 cup shortening
• 3 tablespoons flour
• 2 teaspoons salt
• 1/4 teaspoon marjoram
• 1/4 teaspoon thyme
• 1/8 teaspoon pepper
• 2 teaspoons instant beef bouillon
• 12 small onions, sliced
• 1 1/4 cups dry red wine
• 3/4 cup water
• 8 ounces mushrooms, cut into halves
• 1 tablespoon snipped parsley
• French bread

Preparation

Step 1

PARTIALLY freeze steak for easy slicing. Cut steak into strips, 1/4 inch wide, and 2 or 3 inches long.

HEAT shortening in large skillet over medium heat until melted; cook beef until brown. Pour off drippings. Sprinkle beef with flour, salt, marjoram, thyme and pepper. Add instant bouillon, onions, wine and water. Cover and simmer for 45 minutes. Stir in mushrooms. Cover and cook until steak and mushrooms are tender, 10 to 15 minutes.