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
A Message from our Provider:
“Shock your mom – go to church”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!