Beef Burgundy With Rice


5 med. onions, sliced thin
2 tbsp. butter
2 lb. chuck, cut into 1/2 inch cubes
2 tbsp. flour
1/2 c. beef bouillon
1 c. dry red wine
1/2 c. fresh mushrooms, sliced
4 c. hot cooked rice
Salt, pepper, thyme and marjoram


In a heavy skillet, cook onions in butter until brown. Add beef (more butter if necessary). Brown beef. Sprinkle with flour and seasoning. Stir in bouillon and wine. Simmer 2-1/2to 3 hours. May use crock pot. May add more bouillon and wine if needed to keep meat covered. Return onions to pan. Add mushrooms. Cook 30 minutes longer. Serve over hot rice. Serves 4-6.


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