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Appetizers | Meats | Poultry | Soups | Salads
Beef Bourguignonne
serves
4
- 5.00
Medium onions sliced
- 2.00
ts Shortening
- 1.00
ts Salt
- 0.50
ts Crushed thyme
- 1.50
tb Flour
- 1.50
c Red burgundy
- 0.50
lb Fresh mushrooms
- 2.00
lb Stew meat
- 0.50
ts Crushed marjoram
- 0.12
ts Pepper
- 0.75
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 min. Stir in Buirgundy. Cover;
simmer until meat is tender, 1 1/2 to 2 hr. 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 min. , or until heated
through.
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