| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats, Main dish, Easy | 4 | Servings | |
INGREDIENTS
| 5 | Medium onions sliced | |
| 2 | ts | Shortening |
| 1 | ts | Salt |
| 1/2 | ts | Crushed thyme |
| 1 1/2 | tb | Flour |
| 1 1/2 | c | Red Burgundy |
| 1/2 | lb | Fresh mushrooms |
| 2 | lb | Stew meat |
| 1/2 | ts | Crushed marjoram |
| 1/8 | ts | Pepper |
| 3/4 | c | Beef stock |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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