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Beef Bourguignonne 2

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Recipe

 

Yield

6 servings

Prep

15 min

Cook

2 hrs

Ready

2 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
5 each onions
medium, sliced
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2 teaspoons vegetable shortening
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1 teaspoon salt
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½ teaspoon thyme
crushed
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1 ½ tablespoons all-purpose flour
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1 ½ cups red wine
burgundy
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½ pound mushrooms
fresh
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2 pounds stewing beef
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½ teaspoon marjoram
crushed
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teaspoon black pepper
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¾ cup beef stock
prefer veal stock if possible
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Ingredients

Amount Measure Ingredient Features
5 each onions
medium, sliced
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1E+1 ml vegetable shortening
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5 ml salt
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2.5 ml thyme
crushed
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23 ml all-purpose flour
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355 ml red wine
burgundy
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226.8 g mushrooms
fresh
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907.2 g stewing beef
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2.5 ml marjoram
crushed
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0.6 ml black pepper
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177 ml beef stock
prefer veal stock if possible
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 314g (11.1 oz)
Amount per Serving
Calories 49655% from fat
 % Daily Value *
Total Fat 30g 46%
Saturated Fat 12g 59%
Trans Fat 0g
Cholesterol 132mg 44%
Sodium 553mg 23%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 8%
Sugars g
Protein 86g
Vitamin A 0% Vitamin C 13%
Calcium 4% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
 

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