Meat Beef Burgundy Recipe
Ingredients
4 tablespoons oil
4 or 5 medium onions, sliced
2 pounds lean beef, cut into 1-inch cubes
1 1/2 tablespoons flour
1/2 teaspoon marjoram or thyme (if you like both flavors, use 1/4 teaspoon of each)
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup bouillon
1 cup dry red wine
1/2 pound fresh mushrooms, sliced
Directions
Heat oil in large, heavy skillet.
Cook onions until transparent.
Remove onions, set aside.
Saute beef cubes until brown.
Sprinkle browned meat with flour and season- ings.
Add bouillon and wine, simmer slowly until meat is tender, about 1 1/2 hours.
Add more liquid if needed to keep beef covered (1 part bouillon to 2 parts wine).
When meat is tender, add onions and mushrooms, cook about 30 minutes more, stirring occasionally.
The sauce will be thick and delicious.
Cook onions until transparent.
Remove onions, set aside.
Saute beef cubes until brown.
Sprinkle browned meat with flour and season- ings.
Add bouillon and wine, simmer slowly until meat is tender, about 1 1/2 hours.
Add more liquid if needed to keep beef covered (1 part bouillon to 2 parts wine).
When meat is tender, add onions and mushrooms, cook about 30 minutes more, stirring occasionally.
The sauce will be thick and delicious.
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