Meat Beef Burgundy
|Lean beef||2 Pound|
|Flour||1 1⁄2 Tablespoon|
|Bouillon||1⁄2 Cup (8 tbs)|
|Dry red wine||1 Cup (16 tbs)|
Heat oil in large, heavy skillet.
Cook onions until transparent.
Remove onions, set aside.
Saute beef cubes until brown.
Sprinkle browned meat with flour and season- ings.
Add bouillon and wine, simmer slowly until meat is tender, about 1 1/2 hours.
Add more liquid if needed to keep beef covered (1 part bouillon to 2 parts wine).
When meat is tender, add onions and mushrooms, cook about 30 minutes more, stirring occasionally.
The sauce will be thick and delicious.