Beef Bourguignon |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 4 medium onions, sliced | 2 tablespoons bacon drippings | 1 (2-pound) top round roast, cut into 1-inch cubes |
| 2 tablespoons all-purpose flour | 1/2 teaspoon salt | 1/2 teaspoon dried whole marjoram |
| 1/2 teaspoon dried whole thyme | 1/4 teaspoon pepper | 1 cup canned diluted beef broth |
| 1 cup Burgundy or other dry red wine | 1 pound fresh mushrooms, sliced | hot cooked rice |
| 1 | Saute onion in bacon drippings in a large skillet until tender. Transfer sauteed onion to a large Dutch oven, reserving drippings in skillet. Brown meat in drippings; drain well. |
| 2 | Place meat in Dutch oven; sprinkle with flour, salt, marjoram, thyme, and pepper. Add beef broth and wine; cover and bake at 325 F for 1-1/2 to 2 hours or until meat is tender, stirring occasionally. Stir in sliced mushrooms. Cover and chill meat and vegetables at least 8 hours. |
| 3 | Bake at 325 F for 1 hour or until thoroughly heated. Serve over rice. |