Burgundy Beef

This classic recipe is a pot full of richly flavored beef and sauce. It's great as soup with bread or spooned over noodles.

Prep Time: 20 min Start to Finish: 1 hr 35 min
Makes: 6 servings (about 1 1/2 cups each)

2 pounds beef round steak, 1 inch thick
2 tablespoons shortening or bacon fat
3 large onions, sliced
8 ounces fresh mushrooms, sliced (2 1/2 cups)
2 tablespoons Gold Medal® all-purpose flour
1 teaspoon salt
1/2 teaspoon snipped fresh marjoram leaves or 1/4 teaspoon dried marjoram leaves
1/2 teaspoon snipped fresh thyme leaves or 1/4 teaspoon dried 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 neccessary. 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.

Nutrition Information:1 Serving: Calories 230 (Calories from Fat 70 ); Total Fat 8 g (Saturated Fat 3 g); Cholesterol 75 mg; Sodium 650 mg; Total Carbohydrate 11 g (Dietary Fiber 2 g); Protein 30 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 8 %; Calcium 2 %; Iron 20 % Exchanges: 2 Vegetable; 4 Very Lean Meat; 1 Fat

*Percent Daily Values are based on a 2,000 calorie diet.

Substitution:  If both wine and tomato juice are not for you, use apple juice instead.

How-To:  Ready to cry at the thought of slicing 3 large onions? Frequently rinse onion pieces under cold water between chopping to hold back the tears.