Burgundy Beef

  • Prep Time 20 min
  • Total Time 1 hr 35 min
  • Servings 6

Ingredients

Ingredients

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

Directions

Directions

  • 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.

Notes










Tips

Expert Tips

If both wine and tomato juice are not for you, use apple juice instead.

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
230
Calories from Fat
70
% Daily Value
Total Fat
8 g
8%
Saturated Fat
3 g
3%
Cholesterol
75 mg
75%
Sodium
650 mg
650%
Total Carbohydrate
11 g
11%
Dietary Fiber
2 g
2%
Protein
30 g
30%
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
8%
8%
Calcium
2%
2%
Iron
20%
20%
Exchanges:
2 Vegetable; 4 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.