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BURGUNDY BRISKET

This is a favorite of my daughter, Patty.





List of Ingredients



• 3 to 4 pound beef brisket
  
• 3 tablespoons vegetable oil or 3 tablespoons bacon fat
  
• 2 medium onions, sliced thin
  
• 1 beef bouillon cube dissolved in 1 cup boiling water or 1 can beef broth
  
• 3 tablespoons flour
  
• 1 tablespoons Kitchen Bouquet
  
• 1 to 2 tablespoons ketchup
  
• 1 teaspoon salt
  
• 1/2 teaspoon thyme
  
• 1/4 teaspoon garlic powder
  
• 12 mushrooms sliced, (optional)
  
• 1 cup Burgundy
  
• 2 tablespoons Sherry
  






Instructions



1. Brown the brisket in oil or bacon fat in a large skillet. (an electric fry pan works great). Remove brisket and set aside. Saute onions until transparent, adding the sliced mushrooms the last minute if you use them. Return the brisket to the pan.
   
2. Meanwhile mix the bouillon or beef broth, flour, ketchup, and Kitchen Bouquet. Then mix in the seasonings and wines Note: mix a small amout of the broth or bouillon with the flour with a whisk to make a paste, then adding the rest of the broth slowly. Add the seasonings and wines. Pour over the meat and simmer, covered, for 3 or more hours until very tender. Small precooked potatoes and carrots may be added the last 30 minutes if desired.
   
3. It makes a delicious gravy and it is very good served with rice or mashed potatoes.