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    Burgandy Beef


    Source of Recipe


    bettycrocker.com


    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


    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.

    serves 6





 

 

 


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