Burgundy Beef

• 1/2 c. beef bouillon
• 1 c. dry red wine
• 1 lb. fresh mushrooms
• 2 lb. lean beef
• 2 Tbsp. bacon drippings
• 1 1/2 Tbsp. flour
• 5 medium onions
• marjoram
• thyme
• salt and pepper

1. Fry peeled whole onions in bacon drippings until brown; remove to separate dish.
2. Cut beef into 1-inch cubes and saute in drippings.
3. When nicely browned, sprinkle 1 1/2 tablespoons flour and a pinch of thyme, marjoram, salt and pepper.
4. Add 1/2 cup bouillon and 1 cup wine.
5. Stir mixture well, then let simmer slowly (barely bubble).
6. If liquid boils away, add more bouillon and wine (1 part stock to 2 parts wine).
7. When meat has cooked 3 3/4 hours, add onions and 1 pound mushrooms.
8. Cook 1 more hour or until tender.
9. Gravy should be thick and dark brown.
10. Serve over rice.

beef bouillon, red wine, fresh mushrooms, lean beef, bacon drippings, flour, onions, marjoram, thyme, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=510018 (may not work)