Beef Burgundy Recipe

• 5 med. onions, sliced
• Bacon drippings
• 2 lbs. lean boneless bottom round steak, cut into 3/4 inch cubes
• 1 med. carrot, grated fine
• 1 1/2 tbsp. flour
• Healthy pinch of marjoram
• Healthy pinch of thyme
• Healthy pinch of salt
• Healthy pinch of pepper
• 1 sm. bay leaf
• 1/2 c. condensed beef bouillon or possibly more
• 1 c. French Burgundy or possibly more
• Sliced potatoes or possibly mushrooms

1. Fry onions in bacon drippings till brown, not crisp.
2. Remove and set aside.
3. Saute/fry the meat in the drippings till browned on all sides.
4. Add in the carrot.
5. Sprinkle with flour mixed with seasonings.
6. Add in cooked onions.
7. Add in 1/2 c. condensed beef bouillon and 1 c. French Burgundy, stirring to blend well.
8. Cover and simmer as slowly as possible for 3 to 3 1/2 hrs.
9. If the liquid cooks away, add in more bouillon and wine in the proportion of 2 parts wine to 1 part bouillon.
10. Add in just sufficient to keep the beef cubes barely covered.
11. Add in potatoes or possibly mushrooms and simmer for another half hour.

onions, bacon, lean, carrot, flour, marjoram, thyme, salt, pepper, bay leaf, condensed beef bouillon, potatoes

Taken from cookeatshare.com/recipes/beef-burgundy-28298 (may not work)