Beef bourginon

6 Servings

Ingredients

Quantity Ingredient
¼ cup Butter or margarine
3 pounds Chuck; cut in 1-inch cubes
6 mediums Onions; sliced
1 tablespoon Flour
1 teaspoon Salt
¼ teaspoon Pepper
½ teaspoon Thyme
½ teaspoon Marjoram
2 cups Beef broth
1½ cup Burgundy wine
1 can (no. 2) mushrooms

Directions

Saut‚ onions in butter; set onions aside. Put dry ingredients in a paper bag; add meat and coat. Brown meat in butter; set aside. Add flour left in bag to butter; blend well. Add ½ cup broth and 1 cup wine to skillet; blend well. Put meat back into skillet; simmer for 3 hours, adding more of the broth and wine as it simmers. Add mushrooms and onions; continue simmering for another hour. Serve in chafing dish. Serves 6.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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