Burgandy Beef
By: Anonymous
Published: Thursday, February 11, 2010 - 7:34am

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

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.