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Beef Burgundy Recipe

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This recipe for Beef Burgundy, by , is from The Groskopf Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Gayle Groskopf


3/4 lb. sirloin, 1 inch thick
1/4 cup shortening
5 medium onions, sliced
1 - lb. fresh mushrooms, sliced
3 T. flour
2 tsp. salt
1/4 tsp. marjoram
1/4 tsp. thyme
1/4 tsp. pepper
1 cup beef bouillon
2 cups red Burgundy

Cut meat into 1 inch cubes. Melt shortening in a Dutch oven and brown meat, about a third at a time over medium heat. Remove meat and set aside.
Cook and stir onion and mushrooms in Dutch oven until tender adding more shortening if needed. Remove vegetables and set aside.
Return meat to Dutch oven and sprinkle with flour and seasonings. Stir in bouillon and wine and heat to boiling. Lower the heat just enough to keep the mixture simmering. Cover and simmer until meat is tender, about 1 1/4 hours. Check once in a while to see that the liquid just covers the meat. Add more bouillon and wine if needed. Add mushrooms and onion to meat and heat through.




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