Burgundy Beef, from Gael
--This recipe is right next to my beloved Beef Stroganoff in the red Betty Crocker cookbook. Every time I make stroganoff I see this recipe and want to try it--the cookbook claims it's a favorite of the Betty Crocker kitchens for a do-ahead dinner. If I make it, I'll report back!
4 lbs beef round steak, 1 inch thick
1/2 c shortening or veg oil
5 large onions, sliced
1 lb mushrooms, sliced
3 T flour
2 t salt
1 t chopped fresh or 1/4 t dried majoram leaves
1 t chopped fresh or 1/4 t dried thyme leaves
1/4 t pepper
1 c beef broth
2 c red Burgundy or other dry red wine
Cut steak into 1-inch cubes. Heat shortening in a Dutch oven until melted. Cook beef in shortening over medium heat until brown, remove.
Cook and stir onions and mushrooms in Dutch oven until onions are tender, adding shortening if needed. Remove mushrooms and onions, cover and refrigerate.
Return beef to Dutch oven. Sprinkle with flour, salt, majoram, thyme and pepper. Stir in broth and Burgundy. Heat to boiling, reduce heat. Cover and simmer 1 1/4 hours or until beef is tender. (Liquid should just cover beef.) If needed, stir in more broth and Burgundy (1 part broth to 2 parts wine.) Add mushrooms and onions, heat till hot, stirring occasionally.