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Beef And Mushroom Bourguignon Recipe
|Onions||5 Medium, sliced|
|Mushroom||1⁄2 Pound, washed trimmed and sliced|
|Boneless beef chuck||2 Pound, cut into 1-inch cubes|
|Marjoram leaves||1⁄4 Teaspoon|
|Thyme leaves||1⁄4 Teaspoon|
|Flour||1 1⁄2 Tablespoon|
|Beef broth||3⁄4 Cup (12 tbs)|
|Red burgundy||1 1⁄2 Cup (24 tbs)|
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
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.