Beef bourguignonne ii
4 servings
Ingredients
| Quantity | 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 |
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.