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Beef Borguignonne



  • 1 (3 pound) lean beef chuck, cubed
  • 1/2 cup shortening
  • 3 tablespoons flour
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon thyme
  • 1 cup beef consomme
  • 2 to 3 cups dry red wine
  • 1 (4 ounce) can mushrooms or 1/2 pound fresh mushrooms, sautéed in 2 tablespoons butter
  • 12 small white onions, parboiled
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  1. Brown meat in shortening; add flour and seasonings. Stir well. Pour into 2-quart casserole.
  2. Add broth and wine.
  3. Bake for 2 hours at 300 degrees F.
  4. Add mushrooms and onions. May add more broth and wine, if dry.
  5. Bake 1 1/2 hours more, perhaps lowering oven temperature.
  6. Skim fat from gravy.
  7. Serve with mashed potatoes, noodles or rice.

Yield: 8 to 10 servings


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