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Burgundy Beef




Source of Recipe


betty crocker






Recipe Introduction


This classic recipe is a pot full of richly flavored beef and sauce. It's great as soup with bread or spooned over noodles.





List of Ingredients



• 2 pounds beef round steak, 1 inch thick
  
• 2 tablespoons shortening or bacon fat
  
• 3 large onions, sliced
  
• 8 ounces fresh mushrooms, sliced (2 1/2 cups)
  
• 2 tablespoons Gold Medal® all-purpose flour
  
• 1 teaspoon salt
  
• 1/2 teaspoon snipped fresh marjoram leaves or 1/4 teaspoon dried marjoram leaves
  
• 1/2 teaspoon snipped fresh thyme leaves 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 neccessary. 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.
   
4. 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).
   
5. Add mushrooms and onions; heat through, stirring occasionally.
   






Final Comments


Makes 6 servings (about 1 1/2 cups each)