| BEEF BURGUNDY |
|
|
|
4-6 Servings1/2 cup all-purpose flour 3/4 teaspoon salt 1/4 teaspoon pepper 1-1/2 pounds beef round steak, cut into 1-inch pieces 5 tablespoons CRISCO Oil, divided 1-1/2 cups water 1 cup Burgundy wine 1 medium onion, thinly sliced 1/2 cup snipped fresh parsley 2 cloves garlic, halved 2 bay leaves 1-1/2 teaspoons instant beef bouillon granules 1 teaspoon dried thyme leaves 8 ounces fresh mushrooms, sliced 1/4 cup sliced almonds Hot cooked rice or noodles Mix flour, salt and pepper in large plastic food storage bag. Add beef. Shake to coat. Heat 4 tablespoons Crisco Oil in Dutch oven. Add beef and any remaining flour mixture. Brown over medium-high heat. Stir in water, wine, onion, parsley, garlic, bay leaves, bouillon granules and thyme. Heat to boiling. Cover. Reduce heat. Simmer 1-1/2 to 2 hours, or until beef is tender, stirring occasionally. Stir in mushrooms; re-cover. Simmer 20 to 30 minutes longer, or until mushrooms are tender. Remove and discard garlic cloves and bay leaves. Meanwhile, heat remaining 1 tablespoon Crisco Oil in small skillet. Add almonds. Cook over moderate heat, stirring constantly, until almonds are lightly browned. Stir into beef mixture just before serving. Serve with rice or noodles. |
