Beef Bourguignonne Iibeef, main dish 5 medium onions sliced 1/2 lb fresh mushrooms 2 teaspoon shortening 2 lb stew meat 1 teaspoon salt 1/2 teaspoon crushed marjoram 1/2 teaspoon crushed thyme 1/8 teaspoon pepper 1 1/2 tablespoon flour 3/4 cup beef stock 1 1/2 cup red burgundy 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 BUrgundy. 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. |
