Recipe#1538

Title: Burgundy Beef

Newsgroups: rec.food.recipes 
 From: telos@netcom.com (Telos Corp) 
 Subject: Easy Burgundy Beef 
 Message-ID: telosCp8wn2.GuD@netcom.com 
 Date: Tue, 3 May 1994 21:20:59 GMT 

2 lb top round, cubed
 1 yellow onion, diced
 1 cup beef broth
 1 cup burgundy wine
 1 lb sliced mushroooms
 1 T butter
 fresh thyme
 pepper
 Melt butter in large skillet, add onion and cook until soft.  Add
 beef and brown.  Pour in red wine and beef broth, add thyme and
 pepper, lower heat, cover, and simmer for 2-3 hours.  Check
 occasionally and add more liquids as necessary.  The last 10 minutes
 uncover, add the mushrooms, and add a little more thyme.
 If you like a thicker sauce, mix a T of flour with water and pour
 in to thicken.  This goes very will with rice, noodles, or mashed
 potatoes, and I usually serve with a crusty loaf of french bread
 and a green salad.  (And or course, the rest of the wine!)