Saut. onions in butter; set onions aside. Put dry ingredients in a paper
bag; add meat and coat. Brown meat in butter; set aside. Add flour left in
bag to butter; blend well. Add 1/2 cup broth and 1 cup wine to skillet;
blend well. Put meat back into skillet; simmer for 3 hours, adding more of
the broth and wine as it simmers. Add mushrooms and onions; continue
simmering for another hour. Serve in chafing dish. Serves 6.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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