This is a print preview of "Saute Of Beef Burgundy" recipe.

Saute Of Beef Burgundy Recipe
by CookEatShare Cookbook

Saute Of Beef Burgundy
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  Servings: 10

Ingredients

  • 2 lbs. lean beef for stew
  • 3 tbsp. shortening
  • 1 minced onion
  • 3 (level) tbsp. flour
  • 1 c. Burgundy wine
  • 1 1/4 c. bouillon (or possibly 10 1/2 ounce. can)
  • 1 (4 ounce.) can mushrooms, or possibly 1 c. sauteed fresh mushrooms
  • 2 tbsp. minced parsley
  • 1 bay leaf, crushed
  • 1/4 teaspoon each thyme, rosemary and marjoram
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon pepper
  • 1/4 cloves
  • 6 sm. white onions, parboiled
  • 6 sm. carrots, parboiled
  • 1 c. celery clives, parboiled
  • 1 c. cooked peas (optional)

Directions

  1. Cut beef into cubes and brown in warm fat. Add in onion, cook till wilted. Sprinkle flour and stir to blend. Add in wine, bouillon, undrained mushrooms, parsley and seasonings. Cover tightly and simmer 1 1/4 to 1 1/2 hrs. Add in parboiled vegetables and cook till done. Add in peas just before serving. If using fresh mushrooms, add in them last and use 1/2 c. more bouillon.