Burgundy Beef from Bettys Kitchen® Recipe

Burgundy Beef from Bettys Kitchen® Recipe

  • 2 pounds beef round steak, 1 inch thick
  • 2 tablespoons shortening or bacon fat
  • 3 large onions, sliced
  • 8 ounces fresh mushrooms, sliced
  • 2 tablespoons Gold Medal® all-purpose flour
  • 1/2 teaspoon snipped fresh marjoram leaves
  • 1/2 teaspoon snipped fresh thyme leaves
  • 1/8 teaspoon pepper
  • 1/2 cup beef bouillon
  • 1 cup red Burgundy or other dry red wine or tomato juice
  1. Cut beef into 1-inch cubes. Melt shortening in Dutch oven.
  2. 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.
  3. Return beef to Dutch oven; sprinkle with flour, salt, marjoram, thyme and pepper. Stir in bouillon and Burgundy.
  4. 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).
  5. Add mushrooms and onions; heat through, stirring occasionally.
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