BEEF BOURGUIGNONNE – Beef Veal Food Recipes

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