Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Burgandy Beef




Source of Recipe


backofthebox.com






List of Ingredients



• 2 pounds beef round steak, about 1 inch thick
  
• 2 tablespoons shortening or bacon fat
  
• 3 large onions, sliced
  
• 8 ounces mushrooms, sliced (about 2 1/2 cups)
  
• 2 tablespoons Gold Medal all-purpose flour
  
• 1 teaspoon salt
  
• 1/2 teaspoon snipped fresh or 1/4 teaspoon dried marjoram leaves
  
• 1/2 teaspoon snipped fresh or 1/4 teaspoon dried thyme leaves
  
• 1/8 teaspoon pepper
  
• 1/2 cup beef bouillon
  
• 1 cup red Burgundy or other dry red wine or tomato juice
  






Instructions



1. Cut beef into 1-inch cubes. Melt shortening in Dutch oven.
   
   
2. Cook beef in shortening over medium heat until brown; remove. Cook onions and mushrooms in Dutch oven, stirring occasionally, until onions are tender, adding shortening if necessary. Remove mushrooms and onions; cover and refrigerate.
   
3. Return beef to Dutch oven; sprinkle with flour, salt, marjoram, thyme and pepper. Stir in bouillon and Burgundy. Heat to boiling; reduce heat. Cover and simmer about 1 1/4 hours or until beef is tender. (Liquid should just cover beef.) If necessary, stir in additional bouillon and Burgundy (1 part bouillon to 2 parts Burgundy). Add mushrooms and onions; heat through, stirring occasionally.
   






Final Comments


Makes 6 servings, about 1 1/2 cups each