Beef Bourguignonne 2
Yield
6 servingsPrep
15 minCook
2 hrsReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | each |
onions
medium, sliced |
|
| 2 | teaspoons |
vegetable shortening
|
*
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
thyme
crushed |
*
|
| 1 ½ | tablespoons |
all-purpose flour
|
|
| 1 ½ | cups |
red wine
burgundy |
*
|
| ½ | pound |
mushrooms
fresh |
|
| 2 | pounds |
stewing beef
|
|
| ½ | teaspoon |
marjoram
crushed |
*
|
| ⅛ | teaspoon |
black pepper
|
|
| ¾ | cup |
beef stock
prefer veal stock if possible |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | each |
onions
medium, sliced |
|
| 1E+1 | ml |
vegetable shortening
|
*
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
thyme
crushed |
*
|
| 23 | ml |
all-purpose flour
|
|
| 355 | ml |
red wine
burgundy |
*
|
| 226.8 | g |
mushrooms
fresh |
|
| 907.2 | g |
stewing beef
|
|
| 2.5 | ml |
marjoram
crushed |
*
|
| 0.6 | ml |
black pepper
|
|
| 177 | ml |
beef stock
prefer veal stock if possible |
|
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.
