Beef Bourguignonne 2

Directions

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 Burgundy. Cover; simmer until meat is tender, 1½ 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.