Burgundy Beef

 

2

pounds beef round steak, 1 inch thick

2

tablespoons shortening or bacon fat

3

large onions, sliced

8

ounces fresh mushrooms, sliced (2 1/2 cups)

2

tablespoons Gold Medal® all-purpose flour

1

teaspoon salt

1/2

teaspoon snipped fresh marjoram leaves or 1/4 teaspoon dried marjoram leaves

1/2

teaspoon snipped fresh thyme leaves or 1/4 teaspoon dried thyme leaves

1/8

teaspoon pepper

1/2

cup beef bouillon

1

cup red Burgundy or other dry red wine or tomato juice

• 1 Cut beef into 1-inch cubes. Melt shortening in Dutch oven.
• 2 Cook beef in shortening over medium heat until brown; remove. Cook onions and mushrooms in Dutch oven, stirring occasionally, until onions are tender, adding shortening if neccessary. Remove mushrooms and onions; cover and refrigerate.
• 3 Return beef to Dutch oven; sprinkle with flour, salt, marjoram, thyme and pepper. Stir in bouillon and Burgundy.
• 4 Heat to boiling; reduce heat. Cover and simmer about 1 1/4 hours or until beef is tender. (Liquid should just cover beef.) If necessary, stir in additional bouillon and Burgundy (1 part bouillon to 2 parts Burgundy).
• 5 Add mushrooms and onions; heat through, stirring occasionally.