Main Dish Recipes - Beef Burgundy with Rice

Ingredients 

• 5 medium onions, thinly sliced

• 2 Tbs. bacon drippings or shortening

• 2 lbs. boneless beef chuck, cut into 1 1/2-inch cubes

• 2 Tbs. flour

• Salt, pepper, thyme, marjoram to taste

• 1/2 cup beef bouillon

• 1 cup dry red wine

• 1/2 pound fresh mushrooms, sliced

• 4 cups hot cooked Uncle Ben's@ Converted Brand Rice

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Method:

1. In heavy skillet, cook onions in bacon drippings until brown. Remove onions and set aside. Add more bacon drippings to skillet if necessary.

2. Add beef cubes to drip pings and brown well on all sides. Sprinkle beef with flour and seasonings. Stir in bouillon and wine. Cover and simmer very slowly for 2 1/2-3 hours, or until meat is tender.

3. If necessary, add more bouillon and red wine (1 part bouillon to 2 parts wine) to keep the meat barely covered with the liquid.

4. Return onions to pan and add mushrooms. Cook 30 minutes longer, adding more liquid if necessary. Adjust seasonings to taste. Serve over hot cooked rice.