Ingredients
- 5 onions (sliced)
- 1 1/2 burgundy (red)
- 550 gr stew meat
- 180 ml beef stock
- 80 gr mushrooms (fresh)
- 12 gr flour
- 8 gr shortening
- 3 gr salt
- 1 gr thyme (crushed)
- 1 gr marjoram (crushed)
- 1 gr pepper
Cook and stir onions and mushrooms in hot shortening until onions are tender; drain on paper towels. Brown meat in same skillet; add more shortening as necessary. remove from heat. Sprinkle seasonings over meat. Mix flour and beef stock; pour into skillet. Heat to boiling, stirring constantly. Boil 1 min. Stir in BUrgundy. Cover; simmer until meat is tender, 1.5 to 2 hr. The liquid should always just cover the meat. (If necessary, add a little more bouillon and Burgundy 1 part bouillon to 2 parts Burgundy.) Gently stir in onions and mushrooms; cook uncovered 15 min., or until heated through. ----
