Burgandy Beef

By á-174942

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

Details

Servings 6

Preparation

Step 1

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.