BURGUNDY BEEF

Burgundy Beef image

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

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h35m

Yield 6

Number Of Ingredients 11

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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

Steps:

Cut beef into 1-inch cubes. Melt shortening in Dutch oven.
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.
Return beef to Dutch oven; sprinkle with flour, salt, marjoram, thyme and pepper. Stir in bouillon and Burgundy.
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).
Add mushrooms and onions; heat through, stirring occasionally.

Nutrition Facts : Calories 230, Carbohydrate 11 g, Cholesterol 75 mg, Fat 1, Fiber 2 g, Protein 30 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 650 mg

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