Beef Burgundy

• 3 to 4 medium onions, chopped
• 2 Tbsp. oil
• 2 lb. lean beef, cubed
• 1 1/2 Tbsp. flour
• 1 c. beef bouillon
• 1/4 tsp. thyme
• 1/4 tsp. marjoram
• 1/4 tsp. oregano
• 1/2 tsp. pepper
• 1 tsp. salt
• 1 1/2 c. red wine (dry)
• 1/2 lb. fresh mushrooms
• 1/4 c. butter

1. Saute onions in oil until yellow.
2. Remove from skillet.
3. Add meat cubes to skillet.
4. Sprinkle with flour and brown meat thoroughly.
5. When meat is well browned, add 1/4 cup bouillon and 1 cup wine, marjoram, thyme, oregano, salt and pepper.
6. Cover pan tightly and simmer over low heat about 2 hours, gradually adding remaining bouillon and wine.
7. Add onions and mushrooms which have been sauteed in butter.
8. Cook 20 to 30 minutes longer, until meat is tender.
9. Serve over rice or noodles.
10. Good!!

onions, oil, lean beef, flour, beef bouillon, thyme, marjoram, oregano, pepper, salt, red wine, fresh mushrooms, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=898736 (may not work)