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Burgundy Beef Recipe

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This recipe for Burgundy Beef, by , is from The Castillejos Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Vicki Castillejos

Category:
Category:

Ingredients:  
Ingredients:  
5 tbsp. shortening or butter
5 medium onions
1/2 lb. mushrooms, trimmed and sliced
2 lbs. boneless beef chuck or round steak, cut into 1 inch cubes
1 tsp. salt
1/4 tsp. marjoram leaves
1/4 tsp. thyme leaves
1/8 tsp. pepper
1 1/2 tbsp. flour
3/4 cup beef broth (1 beef bullion + 3/4 cup hot water)
1 1/2 cup Red Burgundy

Directions:
Directions:
Melt shortening or butter. Add onions and mushrooms and cook on low heat until onions are tender. Remove. In same skillet, brown meat. Sprinkle seasonings and herbs over meat. Mix flour and broth, stir into skillet with the meat. Heat liquid to boiling and stir constantly. Boil and stir 1 minute. Stir in wine. Cover and simmer
1 1/2 - 2 hours or until meat is tender. (Liquid should always just cover meat- To add more liquid, add 1 part broth to 2 parts wine.)

When meat is done, gently stir in onions and mushrooms. Cook until heated.
Serve with noodle or rice.

Number Of Servings:
Number Of Servings:
8-10 servings
Preparation Time:
Preparation Time:
30 min.

 

 

 

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