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Beef Burgundy




Source of Recipe


Grandma Scott


Recipe Introduction


This dish is great for company or Sunday dinner. Great taste and good for you.


List of Ingredients




1 1/2 Pounds Round Steak, Cut In 1 1/2" Cubes
1 Cup Dry Red Wine
1 Small Onion, Quartered
1/2 Pound (About 2 Cups) Small Mushrooms
4 Tablespoons Unsalted Margarine
3 Cups Sliced Onion
2 Cups Diced Carrots
1/4 Cup Chopped Parsley
2 Cloves Garlic, Crushed
1/2 Teaspoon Ground Marjoram
1/2 Teaspoon Thyme, Crushed
1/4 Teaspoon Pepper
1 Bay Leaf
1 1/4 Cup Water
2 Tablespoons Flour

Recipe



Combine beef, 3/4 cup red wine and onion. Cover and refridgerate overnight. Drain beef cubes; set aside. Strain and reserve liquid. Saute mushrooms in 3 tablespoons margarine until lightly browned; remove and set aside. Add beef; cook until well browned. Remove and set aside. Saute sliced onion, carrots, parsley and garlic in remaining 1 tablespoon margarine until onions are tender. Add meat, marjoram, thyme, pepper, bay leaf, marinade and 1 cup water. Cover and simmer 2 hours, or until meat is tender. Dissolve flour in remaining 1/4 cup water; add to beef mixture. Add mushroom and cook until mixture thickens, about 5 minutes. Stir in remaining wine. Serves 6.