Beef bourginon
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter or margarine |
| 3 | pounds | Chuck; cut in 1-inch cubes |
| 6 | mediums | Onions; sliced |
| 1 | tablespoon | Flour |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ½ | teaspoon | Thyme |
| ½ | teaspoon | Marjoram |
| 2 | cups | Beef broth |
| 1½ | cup | Burgundy wine |
| 1 | can | (no. 2) mushrooms |
Directions
Saut‚ onions in butter; set onions aside. Put dry ingredients in a paper bag; add meat and coat. Brown meat in butter; set aside. Add flour left in bag to butter; blend well. Add ½ cup broth and 1 cup wine to skillet; blend well. Put meat back into skillet; simmer for 3 hours, adding more of the broth and wine as it simmers. Add mushrooms and onions; continue simmering for another hour. Serve in chafing dish. Serves 6.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .