Ingredients Nutrition


  1. Cook and stir onions and mushrooms in hot shortening until onions are tender; drain on paper towels.
  2. Brown meat in same skillet; add more shortening as necessary. remove from heat.
  3. Sprinkle seasonings over meat.
  4. Mix flour and beef stock; pour into skillet.
  5. Heat to boiling, stirring constantly.
  6. Boil 1 min.
  7. Stir in BUrgundy.
  8. Cover; simmer until meat is tender, 1 1/2 to 2 hr.
  9. The liquid should always just cover the meat. (If necessary, add a little more bouillon and Burgundy - 1 part bouillon to 2 parts Burgundy.) Gently stir in onions and mushrooms; cook uncovered 15 min., or until heated through.

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