Burgundy Beef

Burgundy Beef

This classic recipe is a pot full of richly flavored beef and sauce. It's great as soup with bread or spooned over noodles.

Prep Time

20

Minutes

Total Time

1:35

Hr:Mins

Makes

6

servings

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 MedalĀ® 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.
Makes 6 servings (about 1 1/2 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
If both wine and tomato juice are not for you, use apple juice instead.
How-To
Ready to cry at the thought of slicing 3 large onions? Frequently rinse onion pieces under cold water between chopping to hold back the tears.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 230
    • (Calories from Fat 70 ),
  • Total Fat 8 g
    • (Saturated Fat 3 g,),
  • Cholesterol 75 mg;
  • Sodium 650 mg;
  • Total Carbohydrate 11 g
    • (Dietary Fiber 2 g,
  • Protein 30 g;
Percent Daily Value*:
    Exchanges:
    • 2 Vegetable;
    • 4 Very Lean Meat;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.