Burgandy Beef

Photo: flickr user naotakem

Ingredients

2 pounds beef round steak, abt 1" thick

2 tablespoons shortening or bacon fat

3 lrgs onions sliced

cup sliced mushrooms - (abt 8 oz)

2 tablespoons Gold Medal all-purpose flour

1 teaspoon salt

teaspoon snipped fresh marjoram leaves

(or 1/4 tspn dried marjoram)

teaspoon snipped fresh thyme leaves

(or 1/4 tspn dried thyme)

teaspoon freshly-ground black pepper

cup beef bouillon

1 cup red Burgundy or other dry red wine or

tomato juice

Preparation

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 necessary. 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.

This recipe yields 6 servings, about 1 1/2 cups each.