Burgundy Beef

[nverland]

Burgundy Beef

2 pounds beef round steak, about 1 inch thick
2 tablespoons shortening or bacon fat
3 large onions, sliced
8 ounces mushrooms, sliced (about 2 1/2 cups)
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon snipped fresh or 1/4 teaspoon dried marjoram leaves
1/2 teaspoon snipped fresh or 1/4 teaspoon dried thyme leaves
1/8 teaspoon pepper
1/2 cup beef bouillon
1 cup red Burgundy or other dry red wine or tomato juice


Cut beef into 1-inch cubes. Melt shortening in Dutch oven.

Cook beef in shortening over medium heat until brown; remove. Cook onions and mushrooms in Dutch oven, stirring occasionally, 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 bouillon 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 bouillon and Burgundy (1 part bouillon to 2 parts Burgundy). Add mushrooms and onions; heat through, stirring occasionally.

Makes 6 servings, about 1 1/2 cups each