Beef Burgundy I Recipe

Ingredients
<br>- 2 tablespoons olive oil
<br>- 2 pounds round steak, cut into small pieces
<br>- 3 tablespoons all-purpose flour
<br>- 2 cups beef broth
<br>- 1 1/2 cups dry red wine
<br>- 1 teaspoon salt
<br>- 1/2 teaspoon dried marjoram, crushed
<br>- 1/2 teaspoon dried thyme, crushed
<br>- 1/4 teaspoon ground black pepper
<br>- 2 1/2 cups sliced fresh mushrooms
<br>- 3 onions, sliced
<br><p></p>Directions
<br>step 1: In a large stock pot over medium/high heat, heat the oil and add the beef pieces. Sprinkle the flour over the beef. Brown the meat on all sides.
<br>step 2: Pour in broth and red wine. Sprinkle in salt, marjoram, thyme and black pepper.
<br>step 3: Bring to a boil. Cover, and reduce heat. Simmer for 1 1/2 hours or until beef is tender, stirring occasionally.
<br>step 4: Add mushrooms and onions to the pot. Liquid should just cover everything. If necessary, add some more wine to cover. Cook until onions are limp.
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Ingredients
- 2 tablespoons olive oil
- 2 pounds round steak, cut into small pieces
- 3 tablespoons all-purpose flour
- 2 cups beef broth
- 1 1/2 cups dry red wine
- 1 teaspoon salt
- 1/2 teaspoon dried marjoram, crushed
- 1/2 teaspoon dried thyme, crushed
- 1/4 teaspoon ground black pepper
- 2 1/2 cups sliced fresh mushrooms
- 3 onions, sliced

Directions
step 1: In a large stock pot over medium/high heat, heat the oil and add the beef pieces. Sprinkle the flour over the beef. Brown the meat on all sides.
step 2: Pour in broth and red wine. Sprinkle in salt, marjoram, thyme and black pepper.
step 3: Bring to a boil. Cover, and reduce heat. Simmer for 1 1/2 hours or until beef is tender, stirring occasionally.
step 4: Add mushrooms and onions to the pot. Liquid should just cover everything. If necessary, add some more wine to cover. Cook until onions are limp.

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