Beef Burgundy Walt & Catherine

4 pounds round steak, approximately 1-inch thick
1/4 cup shortening
5 large onions
1 pound mushrooms, sliced
3 tablespoons flour
2 teaspoons salt
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1 cup beef bouillon
2 cups burgundy

Cut meat into 1-inch cubes. Melt shortening in Dutch oven, brown meat. Remove meat and set aside.
Cook and stir onions and mushrooms in Dutch oven until onion is tender.
Remove vegetables, cover and refrigerate.
In Dutch oven, sprinkle meat with flour and seasonings. Stir in bouillon and wine. Cover and simmer about 1 to 1/4 hours. Liquid should just cover meat. Add more bouillon/wine (1 :2) if necessary. Remove from heat, cover and refrigerate.
15 minutes before serving, add mushrooms and onions to meat in Dutch oven. Heat, stirring all.
Serve in bowls with hunks of French bread.

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