Burgandy Beef Recipe

• 2 lb beef round steak, abt 1" thick
• 2 Tbsp. shortening or possibly bacon fat
• 3 lrg onions sliced
• 2 1/2 c. sliced mushrooms - (abt 8 ounce)
• 2 Tbsp. Gold Medal all-purpose flour
• 1 tsp salt
• 1/2 tsp snipped fresh marjoram leaves (or possibly 1/4 tspn dry marjoram)
• 1/2 tsp snipped fresh thyme leaves (or possibly 1/4 tspn dry thyme)
• 1/8 tsp freshly-grnd black pepper
• 1/2 c. beef bouillon
• 1 c. red Burgundy or possibly other dry red wine or possibly tomato juice

1. Cut beef into 1-inch cubes.
2. Heat shortening in Dutch oven.
3. Cook beef in shortening over medium heat till brown; remove.
4. Cook onions and mushrooms in Dutch oven, stirring occasionally, till onions are tender, adding shortening if necessary.
5. Remove mushrooms and onions; cover and chill.
6. Return beef to Dutch oven; sprinkle with flour, salt, marjoram, thyme and pepper.
7. Stir in bouillon and Burgundy.
8. Heat to boiling; reduce heat.
9. Cover and simmer about 1 1/4 hrs or possibly till beef is tender.
10. (Liquid should just cover beef.)
11. If necessary, stir in additional bouillon and Burgundy (1 part bouillon to 2 parts Burgundy).
12. Add in mushrooms and onions; heat through, stirring occasionally.
13. This recipe yields 6 servings, about 1 1/2 c. each.

beef round steak, shortening, onions, mushrooms, gold medal allpurpose, salt, marjoram, thyme, black pepper, beef bouillon, red burgundy

Taken from cookeatshare.com/recipes/burgandy-beef-95101 (may not work)