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Burgundy Beef

  • 4servings

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Source: www.recipequick.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB3, B9, B12, D
MineralsZinc, Copper, Natrium, Potassium, Magnesium, Phosphorus

Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 2 tbsp. solid vegetable shortening

  3. 5 medium onions, peeled and sliced

  4. 1/2 pound fresh mushrooms, sliced

  5. 2 pounds boneless beef chuck or round steak, cut into 1 inch cubes

  6. 1 tsp. salt

  7. 1/4 tsp. dried marjoram

  8. 1/4 tsp. dried thyme

  9. 1/8 tsp. pepper

  10. 1 1/2 tbsp. all purpose flour

  11. 3/4 cup beef broth

  12. 1 1/2 cups red burgundy wine

Instructions Jump to Ingredients ↑

  1. Melt shortening in a large skillet. Add onions and mushrooms and cook until onions are tender, about 8 to 10 minutes. Reserve vegetables. Add beef to skillet and brown on both sides. Sprinkle salt, marjoram, thyme and pepper over meat. Stir together flour and broth. Stir into skillet and bring to a boil, stirring constantly. Boil and stir 1 minute. Stir in wine. Reduce heat and cover. Simmer 1 1/2 to 2 hours until meat is tender(liquid should always cover meat-add more broth and wine if necessary). Stir in onions and mushrooms. Simmer 15 minutes until heated through.

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