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.
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