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Beef Burgundy Recipe

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

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
3 lb. beef round steak
1/4 cup shortening
3 large onions, sliced
1 lb. fresh mushrooms
3 Tablespoons flour
2 teaspoons salt
1/4 teaspoon marjoram
1/4 teaspoon thyme
1/4 teaspoon pepper
1 cup beef bouillon
2 cups red Burgundy

Directions:
Directions:
3 or 4 lb. round steak cut into 1-inch cubes. Melt shortening in a dutch oven or a large pot and brown meat, a third at a time, over medium heat. Remove meat and set aside.

Cook and stir onion and sliced mushrooms in the pot until onion is tender, adding more shortening if necessary. Remove vegetables and set aside.

Return meat to the pot and sprinkle with flour and seasonings. Stir in bouillon and wine and heat to boiling. Lower the heat just enough to keep simmering. Cover and simmer until meat is tender, about 1 1/4 hours.

Check once in a while to see that liquid just covers the meat. If necessary add more bouillon and wine (1 part bouillon to 2 parts wine). Add mushrooms and onion.

Serve with baked potatoes and steamed broccoli, cauliflower, carrots and zucchini.

Number Of Servings:
Number Of Servings:
8

 

 

 

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