Beef Bourguignon
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INGREDIENTS 4 medium onions, sliced
2 tablespoons bacon drippings
1 (2-pound) top round roast, cut into 1-inch cubes
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon dried whole marjoram
1/2 teaspoon dried whole thyme
1/4 teaspoon pepper
1 cup canned diluted beef broth
1 cup Burgundy or other dry red wine
1 pound fresh mushrooms, sliced
Hot Cooked RiceSauté onion in bacon drippings in a large skillet until tender. Transfer sauteed onion to a large Dutch oven, reserving drippings in skillet. Brown meat in drippings; drain well.
Place meat in Dutch oven; sprinkle with flour, salt, marjoram, thyme, and pepper. Add beef broth and wine; cover and bake at 325 degrees for 1-1/2 to 2 hours or until meat is tender, stirring occasionally. Stir in sliced mushrooms. Cover and chill meat and vegetables at least 8 hours.
Bake at 325 degrees for 1 hour or until thoroughly heated. Serve over Hot Cooked Rice.
Serves 6