Boeuf Bourguignon

• 1 medium onion, chopped
• 1/4 cup bacon drippings, divided
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground marjoram
• 1/4 teaspoon ground thyme
• 1/4 teaspoon pepper
• 1 (2-pound) sirloin steak, cut into 1 1/2-inch cubes
• 3/4 cup Burgundy or other dry red wine
• 3/4 cup beef broth
• 1/4 teaspoon hot sauce
• 1/2 pound fresh mushrooms, sliced
• Hot cooked rice

1. Saute onion in 2 tablespoons drippings until tender; drain, reserving drippings. Set aside.
2. Combine flour, salt, marjoram, thyme, and pepper; mix well. Dredge sirloin cubes in flour mixture; saute in remaining hot bacon drippings in a large skillet until browned. Add wine, beef broth, and hot sauce, stirring well. Cover and cook over low heat 45 minutes.
3. Combine flour, salt, marjoram, thyme, and pepper; mix well. Dredge sirloin cubes in flour mixture; saute in remaining hot bacon drippings in a large skillet until browned. Add wine, beef broth, and hot sauce, stirring well. Cover and cook over low heat 45 minutes.

onion, bacon, flour, salt, ground marjoram, ground thyme, pepper, sirloin steak, red wine, beef broth, hot sauce, mushrooms, rice

Taken from www.myrecipes.com/recipe/boeuf-bourguignon-0 (may not work)