Beef bourguignonne 2
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | Medium onions sliced | |
| 2 | teaspoons | Shortening |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Crushed thyme |
| 1½ | tablespoon | Flour |
| 1½ | cup | Red Burgundy |
| ½ | pounds | Fresh mushrooms |
| 2 | pounds | Stew meat |
| ½ | teaspoon | Crushed marjoram |
| ⅛ | teaspoon | Pepper |
| ¾ | cup | Beef stock |
Directions
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, 1½ 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.