Burgandy Beef

Recipe Ingredients

2 lbs	908g / 32oz	Beef round steak, abt 1" thick
2 tablespoons	30ml	Shortening or bacon fat
3 tablespoons	45ml	Onions - sliced (large)
2 1/2 cups	592ml	Sliced mushrooms - (abt 8 oz)
2 tablespoons	30ml	Gold Medal all-purpose flour
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Snipped fresh marjoram leaves
		(or 1/4 tspn dried marjoram)
1/2 teaspoon	2.5ml	Snipped fresh thyme leaves
		(or 1/4 tspn dried thyme)
1/8 teaspoon	0.6ml	Freshly-ground black pepper
1/2 cup	31g / 1.1oz	Beef bouillon
1 cup	237ml	Red Burgundy or other dry red wine or
		Tomato juice

Recipe Instructions

Cut beef into 1-inch cubes. Melt shortening in Dutch oven.

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.

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).

Add mushrooms and onions; heat through, stirring occasionally.

This recipe yields 6 servings, about 1 1/2 cups each.

Source:
Back of the Box Recipes at http://www.backofthebox.com

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