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| Burgundy Beef Casserole
1/4 pound of fat salt pork
2 pounds or rump roast, cut into 2 inch chunks
2 tablespoons of flour
1 teaspoon of salt
freshly ground pepper
1/4 teaspoon of thyme
1/4 teaspoon of marjoram
1 cup of Burgundy wine
1 cup of beef bouillon
1/2 pound of mushrooms, sliced
12 small white onions, peeled
12 small potato balls
6 carrots, julienne |
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Cut salt pork into cubes and fry until brown. Remove browned pieces. In the remaining fat brown the beef pieces on all sides. Sprinkle with flour and seasonings. Transfer to a 3 - 4 quart casserole. Add salt pork pieces, wine, and bouillon. Cover tightly and bake in 275ºF. oven until meat is very tender, about 3 - 4 hours. Add mushrooms, onions, potato balls, and carrots. Cover casserole again and bake in 325ºF oven until vegetables are done, about 1 hour. Serves 6
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