BEEF BOURGUIGNON

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Ingredients

• 2 TABLESPOONS OLIVE OIL
• 5 MEDIUM ONIONS, SLICED
• 3/4 POUND MUSHROOMS, WASHED, TRIMMED AND SLICED
• 2 1/2 POUNDS SIRLOIN TIPS, CUT INTO 1 INCH CUBES
• 1/2 TEASPOON SALT
• 1/4 TEASPOON MARJORAM LEAVES
• 1/4 TEASPOON THYME LEAVES
• 1/8 TEASPOON PEPPER
• 2 TABLESPOONS FLOUR
• 3/4 CUP BEEF BROTH
• 2 CUPS OF RED BURGUNDY (USE ONLY WINE THAT YOU WOULD ENJOY DRINKING)
• 1 BAG OF WIDE NOODLES
• 1 LOAF OF FRENCH BREAD (FOR DIPPING INTO THE SAUCE)

Preparation

Step 1

Heat olive oil in a large skillet. Add onions and mushrooms; cook and stir until the onions are tender. Remove the onions and mushrooms and drain. Brown meat in the same skillet, adding olive oil if necessary. Remove from heat.

Sprinkle the next four seasonings over the meat. Mix the flour and broth; stir into the skillet. Heat to boiling, stirring constantly. Boil and stir one minute. Stir in the wine. Cover and simmer for 1 to 1 1/2 hours or until the meat is tender. The liquid should always cover the meat. If necessary, add more broth and wine; 1 part broth to 2 parts wine. Gently stir in the onions and mushrooms; cook uncovered for 15 minutes or until heated through. Prepare noodles following the directions on the bag. Serve with the noodles and Beef Bourguignon over the noodles.