Beef Bourguignonne Ii Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
5 Medium: onions sliced,
1/2 lbs: Fresh mushrooms,
2 tsp: Shortening,
2 lbs: Stew meat,
1 tsp: Salt,
1/2 tsp: Crushed marjoram,
1/2 tsp: Crushed thyme,
1/8 tsp: Pepper,
1 1/2 tbsp: Flour,
3/4 cup: Beef stock,
1 1/2 cup: Red Burgundy,
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