Name: Burgundy Beef
Ingredients: 4 lb Beef round steak, 1 in thick; 1/4 c Shortening or bacon fat; 5 lg Onions, sliced; 1 lb Mushrooms, sliced; 3 tb All-purpose flour; 2 ts Marjoram leaves, chopped; Or; 1/4 ts Dried marjoram leaves; 1 ts Thyme leaves, chopped; Or; 1/4 ts Dried thyme leaves; 2 ts Salt; 1/4 ts Pepper; 1 c Beef broth; 2 c Red Burgundy or red wine

CATEGORY	CUISINE	TAG	YIELD
Meats	Dutch	Main dish, Meats	12	Servings

INGREDIENTS

4	lb	Beef round steak, 1 in thick
1/4	c	Shortening or bacon fat
5	lg	Onions, sliced
1	lb	Mushrooms, sliced
3	tb	All-purpose flour
2	ts	Marjoram leaves, chopped
		Or
1/4	ts	Dried marjoram leaves
1	ts	Thyme leaves, chopped
		Or
1/4	ts	Dried thyme leaves
2	ts	Salt
1/4	ts	Pepper
1	c	Beef broth
2	c	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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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