Beef Bourguignon
- 1/4 c. shortening
- 3 lb. lean beef, cut into cubes
- 3 Tbsp. flour
- 1 c. canned beef broth, undiluted
- 1/2 lb. fresh mushrooms, sliced
- 1 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. dried thyme
- 1 c. dry red wine
- 12 small white pearl onions
- In large skillet saute beef cubes until brown, stir in flour, salt, pepper and thyme, scraping skillet well.
- Turn all into 2-quart casserole.
- Pour on beef broth and wine.
- Cover casserole and bake two hours at 350u0b0.
- Add onions and mushrooms.
- If too dry, add equal parts broth and wine.
- Continue baking until meat is fork-tender.
- Remove from oven and skim excess fat from gravy. Serve from casserole with hot mashed potatoes, rice or cooked egg noodles.
- Serves 6.
shortening, lean beef, flour, beef broth, fresh mushrooms, salt, pepper, thyme, red wine, white pearl onions
Taken from www.cookbooks.com/Recipe-Details.aspx?id=993515 (may not work)