Traveling Across

Berkshire Beef Burgundy

Home >> Recipes >> Beef Recipes

Did You Know

Beef Recipes
Bison Recipes
Bread Recipes
Breakfast Recipes
Cakes & Frosting Recipes
Candy Recipes
Cookie Recipes
Cool Treat Recipes
Dessert Recipes
Drink Recipes
Lamb Recipes
Pastry Recipes
Pie Recipes
Pork Recipes
Poultry Recipes
Preserve Recipes
Salad Recipes
Sauce Recipes
Seafood Recipes
Side Dish Recipes
Snack Recipes
Soup Recipes
Vegetarian Recipes


2 large onions
4 pounds beef, sirloin tip cubed
celery salt
dash nutmeg
1 package fresh mushrooms
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 degree F. 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.

Makes 8 servings

About Us | Contact Us | Did You Know Facts | Jokes | Puzzles | Recipes | Suggest a Site | Tributes

Copyright A View of America 1998 all rights reserved any and all content on this site is protected by law. Any use without written permission is strictly prohibited.