Peggy B. Carroccio's Beef Burgandy
Submitted by Andrea Fleury
Peggy’s story…she loved to tell this. May not seem funny to some. For Maria’s senior prom, mom and dad offered to have the before dinner. Either Maria was feeling brace or mom and dad, I know not whom! Anyway, I think that mom and dad must have spent a lot of money on the beef. They received rave reviews from the guests but were a little taken aback, but amused, when one guest came up to them and said, “Thank you so much for the wonderful stew!” Must be a generational thing!
Ingredients
2 lbs. of lean beef
2 tbsp. of bacon drippings
1 cup of dry red wine
10 small or 5 medium onions
1 1/2 tbsp. of flour
Marjoram
Thyme
Salt and pepper
1/2 lb. of fresh mushrooms
1/2 cup of beef bouillon
Directions
Peel and slice onion
Fry in bacon drippings until brown and remove from pan
Cut beef into 1 inch cubes and sauté in drippings, adding a little more drippings if needed
When browned, sprinkle over with flour and a generous pinch of salt, pepper, marjoram, and thyme
Add beef bouillon to skillet and red wine, stir well and let simmer slowly for 3.15 hours
Mixture should barely bubble occasionally. If liquid cooks away, add little more bouillon and wine. To keep moist barely cover
Return onions to skillet, add sliced mushrooms
Stir together well and cook for 45 minutes
Sauce should be thick and dark brown, add more liquid if needed. Serve over rice