Beef Bourguignonne Ii Recipe
Recipe Ingredients
5 Medium onions sliced
1/2 lb Fresh mushrooms
2 tsp Shortening
2 lb Stew meat
1 tsp Salt
1/2 tsp Crushed marjoram
1/2 tsp Crushed thyme
1/8 tsp Pepper
1 1/2 tbsp Flour
3/4 cup Beef stock
1 1/2 cup Red Burgundy
Recipe Preparation
Cook and stir onions and mushrooms in hot shortening until onions
are tender; drain on paper towels.
Brown meat in same skillet; add more shortening as necessary.
remove from heat. Sprinkle seasonings over meat. Mix flour and beef
stock; pour into skillet. Heat to boiling, stirring constantly. Boil
1 min. Stir in BUrgundy. Cover; simmer until meat is tender, 1
1/2 to 2 hr. The liquid should always just cover the meat. (If
necessary, add a little more bouillon and Burgundy - 1 part
bouillon to 2 parts Burgundy.) Gently stir in onions and mushrooms;
cook uncovered 15 min., or until heated through.
Servings: 4
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