Beef Bourguignonne 2 Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
5 Medium: onions sliced,
2 tsp: Shortening,
1 tsp: Salt,
1/2 tsp: Crushed thyme,
1 1/2 tbsp: Flour,
1 1/2 cup: Red Burgundy,
1/2 lbs: Fresh mushrooms,
2 lbs: Stew meat,
1/2 tsp: Crushed marjoram,
1/8 tsp: Pepper,
3/4 cup: Beef stock,
Directions:
Cook and stir onions and mushrooms in hot shortening until onions
are tender; drain on paper towels.
Brown meat in same skillet; add more shortening as necessary. remove
from heat. Sprinkle seasonings over meat. Mix flour and beef stock;
pour into skillet. Heat to boiling, stirring constantly. Boil 1
min. Stir in BUrgundy. Cover; simmer until meat is tender, 1 1/2 to 2
hr. The liquid should always just cover the meat. (If necessary, add
a little more bouillon and Burgundy - 1 part bouillon to 2 parts
Burgundy.) Gently stir in onions and mushrooms; cook uncovered 15
min., or until heated through.
Source from luhu.jp
are tender; drain on paper towels.
Brown meat in same skillet; add more shortening as necessary. remove
from heat. Sprinkle seasonings over meat. Mix flour and beef stock;
pour into skillet. Heat to boiling, stirring constantly. Boil 1
min. Stir in BUrgundy. Cover; simmer until meat is tender, 1 1/2 to 2
hr. The liquid should always just cover the meat. (If necessary, add
a little more bouillon and Burgundy - 1 part bouillon to 2 parts
Burgundy.) Gently stir in onions and mushrooms; cook uncovered 15
min., or until heated through.
Source from luhu.jp