Beef Bourguignonne
- 5 Medium onions sliced
- 2 ts Shortening
- 1 ts Salt
- 1/2 ts Crushed thyme
- 1 1/2 tb Flour
- 1 1/2 c Red Burgundy
- 1/2 lb Fresh mushrooms
- 2 lb Stew meat
- 1/2 ts Crushed marjoram
- 1/8 ts Pepper
- 3/4 c Beef stock
Cook and stir onions and mushrooms in hot shortening until onions are
tender; drain on paper towels.
Brown meat in same skillet; add more shortening as necessary. remove from
heat. Sprinkle seasonings over meat. Mix flour and beef stock; pour into
skillet. Heat to boiling, stirring constantly. Boil 1 min. Stir in
BUrgundy. Cover; simmer until meat is tender, 1 1/2 to 2 hr. The liquid
should always just cover the meat. (If necessary, add a little more
bouillon and Burgundy - 1 part bouillon to 2 parts Burgundy.) Gently stir
in onions and mushrooms; cook uncovered 15 min., or until heated through.
tender; drain on paper towels.
Brown meat in same skillet; add more shortening as necessary. remove from
heat. Sprinkle seasonings over meat. Mix flour and beef stock; pour into
skillet. Heat to boiling, stirring constantly. Boil 1 min. Stir in
BUrgundy. Cover; simmer until meat is tender, 1 1/2 to 2 hr. The liquid
should always just cover the meat. (If necessary, add a little more
bouillon and Burgundy - 1 part bouillon to 2 parts Burgundy.) Gently stir
in onions and mushrooms; cook uncovered 15 min., or until heated through.
