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  Recipe Home » Main Course » Burgundy Beef
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  Burgundy Beef
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 192
Ingredients:
4 lb Beef round steak, 1 in thick
1/4 cup Shortening or bacon fat
5 large Onions, sliced
1 lb Mushrooms, sliced
3 tbsp All-purpose flour
2 tsp Marjoram leaves, chopped
Or
1/4 tsp Dried marjoram leaves
1 tsp Thyme leaves, chopped
Or
1/4 tsp Dried thyme leaves
2 tsp Salt
1/4 tsp Pepper
1 cup Beef broth
2 cup Red Burgundy or red wine
Instructions:
Cut beef into 1-inch cubes. Heat shortening in 4-quart Dutch oven
until melted. Cook beef in shortening over medium heat until brown
and liquid has evaporated; remove. Cook and stir onions and mushrooms
in Dutch oven until onions are tender, adding shortening if
necessary. Remove mushrooms and onions; cover and refrigerate. Return
beef to Dutch oven; sprinkle with flour, marjoram, thyme, salt and
pepper. Stir in broth 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 broth and
Burgundy (1 part broth to 2 parts Burgundy). Add mushrooms and
onions. Heat through, stirring occasionally. Serve over noodles if
desired.
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