| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beef, Main dish |
6 |
Servings |
INGREDIENTS
| 3 |
tb |
Shortening |
| 1/2 |
lb |
Fresh mushrooms, cleaned and sliced |
| 6 |
sm |
Onions, sliced |
| 2 |
lb |
Boneless beef chuck, cut in 1" pieces |
| 1 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1/4 |
ts |
Thyme |
| 1/4 |
ts |
Marjoram leaves |
| 1 1/2 |
tb |
Flour |
| 3/4 |
c |
Beef broth |
| 1 1/2 |
c |
Burgundy wine |
INSTRUCTIONS
In large skillet, brown mushrooms and onions in hot shortening. Cook and
stir until onions are tender, remove vegetables and set aside. Brown meat
in same skillet, remove from heat. Add the salt, pepper, thyme, marjoram
and flour, mix well. Stir in the beef broth, return to heat and bring to a
boil, stirring constantly. Boil for 1 minute, stir in the Burgundy. Cover
and simmer for 1 1/2 to 2 hours or until meat is tender. Making sure that
the broth always covers the meat, if necessary add 1/3 cup broth and 2/3
cups wine. Stir in the cooked onions and mushrooms, and cook uncovered for
15 minutes or until heated through. serves 6
Posted to MM-Recipes Digest by Paula <demoness@bellatlantic.net> on Aug
24, 1998
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