• 6servings
  • 95minutes
  • 230calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Magnesium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 pounds beef round steak,

  2. 1 inch thick

  3. 2 tablespoons shortening or bacon fat

  4. 3 large onions, sliced

  5. 8 ounces fresh mushrooms, sliced (2 1/2 cups)

  6. 2 tablespoons Gold Medal® all-purpose flour

  7. 1 teaspoon salt

  8. 1/2 teaspoon snipped fresh marjoram leaves or 1/4 teaspoon dried marjoram leaves

  9. 1/2 teaspoon snipped fresh thyme leaves or 1/4 teaspoon dried thyme leaves

  10. 1/8 teaspoon pepper

  11. 1/2 cup beef bouillon

  12. 1 cup red Burgundy or other dry red wine or tomato juice

Instructions Jump to Ingredients ↑

  1. Cut beef into 1-inch cubes. Melt shortening in Dutch oven.

  2. Cook beef in shortening over medium heat until brown; remove. Cook onions and mushrooms in Dutch oven, stirring occasionally, until onions are tender, adding shortening if neccessary. Remove mushrooms and onions; cover and refrigerate.

  3. Return beef to Dutch oven; sprinkle with flour, salt, marjoram, thyme and pepper. Stir in bouillon and Burgundy.

  4. 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 bouillon and Burgundy (1 part bouillon to 2 parts Burgundy).

  5. Add mushrooms and onions; heat through, stirring occasionally.


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