Berkshire beef burgundy

Yield: 8 Servings

Measure Ingredient
2 larges Onions
4 pounds Beef, sirloin tip -- cubed
\N \N Flour
\N \N Salt
\N \N Pepper
\N \N Celery salt
\N \N Garlic
\N dash Nutmeg
1 pack Fresh mushrooms
\N \N Butter
1 cup Beef stock
1 cup Red wine

Chop onions and brown in a little fat in skillet. Remove to deep casserole or Dutch oven. Dust meat with flour and brown well in skillet with salt, pepper, celery salt, garlic,and a little nutmeg.

Add to casserole. Brown a box of fresh mushrooms in butter and add.

Pour beef stock and red wine over all. Cover tightly and cook in a slow oven (325^) for at least 2½ hours. Serve with rice or wild rice.

Recipe By : Berkshire Seasonings

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