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Burgundy Beef
Servings: 12

4 lb beef round steak, 1 in thick
1/4 c shortening or bacon fat
5 lg onions, sliced
1 lb mushrooms, sliced
3 T flour
2 ts marjoram leaves, chopped or 1/4 ts dried
1 ts thyme leaves, chopped or 1/4 ts dried
2 ts salt
1/4 ts pepper
1 c beef broth
2 c red Burgundy or red wine

Cut beef into 1-inch cubes. Heat shortening in 4-quart Dutch oven
until melted. Cook beef in shortening over medium heat until brown
and liquid has evaporated; remove. Cook and stir onions and
mushrooms in Dutch oven until onions are tender, adding shortening
if necessary. Remove mushrooms and onions; cover and refrigerate.

Return beef to Dutch oven; sprinkle with flour, marjoram, thyme,
salt and pepper. Stir in broth and Burgundy. Heat to boiling;
reduce heat. Cover and simmer about 1 1/4 hours or until beef is
tender (Liquid should just cover beef). If necessary, stir in
additional broth and Burgundy (1 part broth to 2 parts Burgundy).
Add mushrooms and onions. Heat through, stirring occasionally.
Serve over noodles if desired.

You may substitute apple juice or additional beef broth for wine.


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