| 4 lbs beef
round steak, 1 inch thick 1/4 cup shortening or bacon fat 5 large onions, sliced 1 lb mushrooms, sliced 3 Tbsp all-purpose flour 2 tsp salt |
1 tsp snipped
fresh or 1/4 tsp dried thyme 1 tsp snipped fresh or 1/4 tsp dried marjoram 1/4 tsp pepper 1 cup beef broth 2 cups red burgundy or other dry red wine |
| Cut beef steak into 1 inch
cubes.� Heat shortening in 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, salt, marjoram, thyme, 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.
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