Photo by: naotakem
Burgandy Beef
Food Ingredients:
2 pounds beef round steak, abt 1″ thick 2 tablespoons shortening or bacon fat 3 lrgs onions sliced cup sliced mushrooms – (abt 8 oz) 2 tablespoons Gold Medal all-purpose flour 1 teaspoon salt teaspoon snipped fresh marjoram leaves (or 1/4 tspn dried marjoram) teaspoon snipped fresh thyme leaves (or 1/4 tspn dried thyme) teaspoon freshly-ground black pepper cup beef bouillon 1 cup red Burgundy or other dry red wine or tomato juice
Recipe preparation:
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 necessary. 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. 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). 4 Add mushrooms and onions; heat through, stirring occasionally. 5 This recipe yields 6 servings, about 1 1/2 cups each.
Recipe source: Foodista recipe
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