Berkshire beef burgundy
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Onions |
| 4 | pounds | Beef, sirloin tip -- cubed |
| Flour | ||
| Salt | ||
| Pepper | ||
| Celery salt | ||
| Garlic | ||
| dash | Nutmeg | |
| 1 | pack | Fresh mushrooms |
| Butter | ||
| 1 | cup | Beef stock |
| 1 | cup | Red wine |
Directions
Chop onions and brown in a little fat in skillet. Remove to deep casserole or Dutch oven. Dust meat with flour and brown well in skillet with salt, pepper, celery salt, garlic,and a little nutmeg.
Add to casserole. Brown a box of fresh mushrooms in butter and add.
Pour beef stock and red wine over all. Cover tightly and cook in a slow oven (325^) for at least 2½ hours. Serve with rice or wild rice.
Recipe By : Berkshire Seasonings
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