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. ---------------------------------------------------------------------------
Nutrition
Ingredients
