Beef bourguignonne ii

Yield: 4 servings

Measure Ingredient
5 eaches Medium onions sliced
½ pounds Fresh mushrooms
2 teaspoons Shortening
2 pounds Stew meat
1 teaspoon Salt
½ teaspoon Crushed marjoram
½ teaspoon Crushed thyme
⅛ teaspoon Pepper
1½ tablespoon Flour
¾ cup Beef stock
1½ cup Red Burgundy

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.

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