Beef Bourguignonne Ii
Beef Bourguignonne Ii, a beef recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Beef Bourguignonne Ii
Ingredients
- 5 ea Medium onions sliced 1/2 lb Fresh mushrooms
- 2 ts Shortening 2 lb Stew meat
- 1 ts Salt 1/2 ts Crushed marjoram
- 1/2 ts Crushed thyme 1/8 ts Pepper
- 1 1/2 tb Flour 3/4 c Beef stock
- 1 1/2 c Red burgundy
Method
- 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. —–.
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