Berkshire Beef Burgundy
Recipe By : Berkshire Seasonings
Serving Size : 8
- 2 large onions
- 4 pounds beef, sirloin tip -- cubed
- flour
- salt
- pepper
- celery salt
- garlic
- dash nutmeg
- 1 package fresh mushrooms
- butter
- 1 cup beef stock
- 1 cup red wine
Chop onions and brown in a little fat in skillet. Remove to deep
casserole or Dutch oven. Dust meat with flour and brown well in
skillet with salt, pepper, celery salt, garlic, and a little nutmeg.
Add to casserole.
Brown a box of fresh mushrooms in butter and add. Pour beef stock
and red wine over all. Cover tightly and cook in a slow oven (325^)
for at least 2 1/2 hours. Serve with rice or wild rice.
NOTES : 2 cans of sliced water chestnuts add much to this dish
as well.