Skip to content
Morrow Beef Burgundy

Morrow Beef Burgundy

Morrow Beef Burgundy
Morrow Beef Burgundy
Recipe By:
Morrow Beef Burgundy
  • 5 medium onions, thinly sliced
  • 2-3 large portabella mushroom caps, gills removed and sliced in long slivers
  • 2 T. extra virgin olive oil or bacon drippings
  • 2 T. flour
  • 2 lbs. round steak, cut into cubes or strips (beef chuck can also be used), seasoned
  • ½ c. beef bouillon
  • 1 c. dry red wine
  • Salt, black pepper
  • 1 t. dried thyme
  • 1 t. dried marjoram
  • Cooked rice, noodles or mashed potatoes
  • 2-3 green onions, chopped
  • Water
  1. In heavy skillet, cook onions in olive oil or bacon drippings until brown.
  2. Remove onions from pan.
  3. You may have to add a little more olive oil to brown the meat. Add the seasoned meat and brown well on all sides.
  4. Sprinkle beef with flour and stir around in the skillet.
  5. Stir in bouillon and wine. Simmer over low heat for 1 ½-2 hours or until tender.
  6. If necessary, add more bouillon and wine (1 part bouillon to 2 parts wine-or you can add water. The liquid should barely cover the meat.
  7. Return onions to pan and add mushrooms. Add the thyme and marjoram. Cook 30 minutes longer. Add more liquid if necessary.
  8. This can be done with lid but with a little crack to let steam escape.
  9. Taste for seasoning. Garnish with chopped green onions.
*****Serve over rice, noodles or mashed potatoes. Leftovers make the best beef, onion, mushroom, gravy sandwich. This recipe comes from my sister-in-law, Margaret Morrow. She brought this recipe back from across the great waters of Europe. When her husband was stationed at a military base in Germany, she gathered up several wonderful food ideas. This is one of them!
Print Friendly, PDF & Email
Back To Top