Beef Bourguignonne II

Directions

1. 1
   Cook and stir onions and mushrooms in hot shortening until onions are tender; drain on paper towels.
2. 2
   Brown meat in same skillet; add more shortening as necessary.
3. 3
   remove from heat.
4. 4
   Sprinkle seasonings over meat.
5. 5
   Mix flour and beef stock; pour into skillet.
6. 6
   Heat to boiling, stirring constantly.
7. 7
   Boil 1 min.
8. 8
   Stir in BUrgundy.
9. 9
   Cover; simmer until meat is tender, 1 1/2 to 2 hr.
10. 10
    The liquid should always just cover the meat.
11. 11
    (If necessary, add a little more bouillon and Burgundy - 1 part bouillon to 2 parts Burgundy.)
12. 12
    Gently stir in onions and mushrooms; cook uncovered 15 min., or until heated through.