Title: Beef Bourguignonne II
Categories: Beef
Yield: 4 Servings
| 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.