Beef And Mushroom Bourguignon Recipe
Ingredients
| Shortening | 2 Tablespoon | |
| Onions | 5 Medium, sliced | |
| Mushroom | 1⁄2 Pound, washed trimmed and sliced | |
| Boneless beef chuck | 2 Pound, cut into 1-inch cubes | |
| Salt | 1 Teaspoon | |
| Marjoram leaves | 1⁄4 Teaspoon | |
| Thyme leaves | 1⁄4 Teaspoon | |
| Pepper | 1⁄8 Teaspoon | |
| Flour | 1 1⁄2 Tablespoon | |
| Beef broth | 3⁄4 Cup (12 tbs) | |
| Red burgundy | 1 1⁄2 Cup (24 tbs) |
Nutrition Facts
Serving size
Calories 571 Calories from Fat 293
% Daily Value*
Total Fat 33 g50.1%
Saturated Fat 12.3 g61.7%
Trans Fat 0.7 g
Cholesterol 99.8 mg33.3%
Sodium 936.1 mg39%
Total Carbohydrates 27 g8.9%
Dietary Fiber 3.4 g13.7%
Sugars 10.1 g
Protein 33 g65.8%
Vitamin A 0.3% Vitamin C 23.1%
Calcium 7% Iron 18.6%
*Based on a 2000 Calorie diet
Directions
Add onions and mushrooms; cook and stir until onions are tender.
Remove vegetables and drain.
Brown meat in same skillet, adding shortening if necessary.
Remove from heat.
Sprinkle next 4 seasonings over meat.
Mix flour and broth; stir into skillet.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Stir in wine.
Cover; simmer 1 1/2 to 2 hours or until meat is tender.
Gently stir in onions and mushrooms; cook uncovered 15 minutes or until heated through.
Chef
