Recipe ingredients and directions:
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 minute. Stir in burgundy. Cover, simmer until meat is
tender, 1 1/2 to 2 hours.
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
minutes, or until heated through.
Category: Beef Veal Recipes
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