Burgandy Beef

Burgandy Beef
Burgandy Beef

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 2

    pounds beef round steak, abt 1" thick

  • 2

    tablespoons shortening or bacon fat

  • 3

    large onions sliced

  • 2 1/2

    cups sliced mushrooms - (abt 8 oz)

  • 2

    tablespoons Gold Medal all-purpose flour

  • 1

    teaspoon salt

  • 1/2

    teaspoon snipped fresh marjoram leaves

  • (or 1/4 tspn dried marjoram)

  • 1/2

    teaspoon snipped fresh thyme leaves

  • (or 1/4 tspn dried thyme)

  • 1/8

    teaspoon freshly-ground black pepper

  • 1/2

    cup beef bouillon

  • 1

    cup red Burgundy or other dry red wine or tomato juice

Directions

Cut beef into 1-inch cubes. Melt shortening in Dutch oven. Cook beef in shortening over medium heat until brown; remove. Cook onions and mushrooms in Dutch oven, stirring occasionally, until onions are tender, adding shortening if necessary. Remove mushrooms and onions; cover and refrigerate. Return beef to Dutch oven; sprinkle with flour, salt, marjoram, thyme and pepper. Stir in bouillon and Burgundy. Heat to boiling; reduce heat. Cover and simmer about 1 1/4 hours or until beef is tender. (Liquid should just cover beef.) If necessary, stir in additional bouillon and Burgundy (1 part bouillon to 2 parts Burgundy). Add mushrooms and onions; heat through, stirring occasionally. This recipe yields 6 servings, about 1 1/2 cups each.

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