| 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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