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Beef Bourguignonne
serves 4

  • 5.00 Medium onions sliced
  • 2.00 ts Shortening
  • 1.00 ts Salt
  • 0.50 ts Crushed thyme
  • 1.50 tb Flour
  • 1.50 c Red burgundy
  • 0.50 lb Fresh mushrooms
  • 2.00 lb Stew meat
  • 0.50 ts Crushed marjoram
  • 0.12 ts Pepper
  • 0.75 c Beef stock

Cook and stir onions and mushrooms in hot shortening until onions are tender; drain on paper towels. Brown meat in same skillet; add more shortening as necessary. remove from heat. Sprinkle seasonings over meat. Mix flour and beef stock; pour into skillet. Heat to boiling, stirring constantly. Boil 1 min. Stir in Buirgundy. Cover; simmer until meat is tender, 1 1/2 to 2 hr. The liquid should always just cover the meat. (If necessary, add a little more bouillon and Burgundy - 1 part bouillon to 2 parts Burgundy. ) Gently stir in onions and mushrooms; cook uncovered 15 min. , or until heated through.


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