Recipe#1539

Title: Burgundy Beef 02

From: schlut@cbstp2.att.com (45256-Joe Schluttenhofer(CB0390)354) 
 Newsgroups: rec.food.recipes 
 Subject: Burgundy Beef 
 Date: 20 Dec 1994 05:52:10 -0700 
 Message-ID: <3d6k1q$bft@mack.rt66.com>

Servings: 12
 4 lb beef round steak, 1 in thick
 1/4 c shortening or bacon fat  
 5 lg onions, sliced            
 1 lb mushrooms, sliced        
 3 T flour       
 2 ts marjoram leaves, chopped or 1/4 ts dried 
 1 ts thyme leaves, chopped or 1/4 ts dried
 2 ts salt
 1/4 ts pepper
 1 c beef broth
 2 c red Burgundy or red wine
 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.
 You may substitute apple juice or additional beef broth for wine.