Burgundy Beef
Ingredients
4 lb beef round steak, 1 in thick
1/4 cup shortening or bacon fat
5 large onions, sliced
1 lb mushrooms, sliced
3 tbsp all-purpose flour
2 tsp marjoram leaves, chopped
1 or
1/4 tsp dried marjoram leaves
1 tsp thyme leaves, chopped
1 or
1/4 tsp dried thyme leaves
2 tsp salt
1/4 tsp pepper
1 cup beef broth
2 cup red burgundy or red wine
Preparation
Cut beef into 1-inch cubes. Heat shortening in 4-quart Dutch oven
until melted. Cook beef in shortening over medium heat until brown
and liquid has evaporated; remove. Cook and stir onions and mushrooms
in Dutch oven until onions are tender, adding shortening if
necessary. Remove mushrooms and onions; cover and refrigerate. Return
beef to Dutch oven; sprinkle with flour, marjoram, thyme, salt and
pepper. Stir in broth 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 broth and
Burgundy (1 part broth to 2 parts Burgundy). Add mushrooms and
onions. Heat through, stirring occasionally. Serve over noodles if
desired.
Servings: 12
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