Beef Bourguignonne 2 Recipe

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Beef Bourguignonne 2 Ingredients

5 medium onions sliced
2 tsp shortening
1 tsp salt
1/2 tsp crushed thyme
1 1/2 tbsp flour
1 1/2 cup red burgundy
1/2 lb fresh mushrooms
2 lb stew meat
1/2 tsp crushed marjoram
1/8 tsp pepper
3/4 cup beef stock

A Recipe for
Beef Bourguignonne 2

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This is a recipe for Beef Bourguignonne 2 from the recipe cookbook of Recipes-to-go (Meat)

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Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.

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Beef Bourguignonne 2

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Beef Bourguignonne 2 Directions

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 1/2 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.

Serves: 4

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Beef Bourguignonne 2 Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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