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Categories:
butter onions lean chuck flour salt black pepper marjoram leaves mushrooms bouillon red Burgundy liquid gravy seasoning
Viewed: 54 - Published at: 9 years agoIngredients
- 4 Tbsp. butter or bacon drippings
- 7 medium onions, sliced
- 2 lb. lean chuck, cubed
- 3 Tbsp. flour
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. marjoram leaves
- 1 (6 oz.) can sliced mushrooms
- 1 (10 1/2 oz.) can bouillon (undiluted)
- 2 c. dry red Burgundy
- 1 tsp. liquid gravy seasoning
Method
- Melt 2 tablespoons butter in 6-quart Dutch oven.
- Add onions and saute until soft.
- Remove onions from pan.
- Add remaining butter and brown beef cubes, 1/2 at a time.
- Return all meat to pan and toss with flour.
- Add salt, pepper, marjoram, thyme, bouillon and 1 cup wine.
- Bring mixture to boil and simmer 30 minutes.
- Taste before serving.
- Correct seasoning, if necessary. Ladle into serving casserole.
