Burgundy Beef Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
4 lbs: Beef round steak, 1 in thick
1/4 cup: Shortening or bacon fat,
5 large: Onions, sliced
1 lbs: Mushrooms, sliced
3 tbsp: All-purpose flour,
2 tsp: Marjoram leaves, chopped
Or,
1/4 tsp: Dried marjoram leaves,
1 tsp: Thyme leaves, chopped
Or,
1/4 tsp: Dried thyme leaves,
2 tsp: Salt,
1/4 tsp: Pepper,
1 cup: Beef broth,
2 cup: Red Burgundy or red wine,
Directions:
Cut beef into 1-inch cubes. Heat shortening in 4-quart Dutch oven
until melted. Cook beef in shortening over medium heat until brown
and liquid has evaporated; remove. Cook and stir onions and mushrooms
in Dutch oven until onions are tender, adding shortening if
necessary. Remove mushrooms and onions; cover and refrigerate. Return
beef to Dutch oven; sprinkle with flour, marjoram, thyme, salt and
pepper. Stir in broth and Burgundy. 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 broth and
Burgundy (1 part broth to 2 parts Burgundy). Add mushrooms and
onions. Heat through, stirring occasionally. Serve over noodles if
desired.
Source from luhu.jp
until melted. Cook beef in shortening over medium heat until brown
and liquid has evaporated; remove. Cook and stir onions and mushrooms
in Dutch oven until onions are tender, adding shortening if
necessary. Remove mushrooms and onions; cover and refrigerate. Return
beef to Dutch oven; sprinkle with flour, marjoram, thyme, salt and
pepper. Stir in broth and Burgundy. 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 broth and
Burgundy (1 part broth to 2 parts Burgundy). Add mushrooms and
onions. Heat through, stirring occasionally. Serve over noodles if
desired.
Source from luhu.jp