 |
Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 6 |
|
From the Aunt Bee's Mayberry Cookbook Ingredients:
1/4 cup shortening |
3 lbs lean beef chuck, cubed |
3 tablespoons flour |
1 1/2 teaspoons salt |
1/2 teaspoon pepper |
1/2 teaspoon dried thyme |
1 can condensed beef broth |
1 cup dry red wine |
1/2 lb fresh mushrooms, sliced or 1 (4 ounce) can mushrooms |
1 large onion, chopped |
Directions:
1. About 4 hours before dinner, heat the shortening in a large skillet until melted.
2. Brown meat.
3. Stir in flour, salt, pepper, and thyme, scraping the bottom of the skillet well.
4. Turn into a 2-quart casserole.
5. Pour the beef broth and wine over the meat.
6. Cover and bake in a 325° oven for 2 hours.
7. Add mushrooms and onions.
8. If the mixture seems dry, add more beef broth and wine in equal portions.
9. Continue to bake for 1 hour and 30 minutes, until the meat is tender.
10. Remove and skim the fat from the gravy, if necessary.
11. Serve over mashed potatoes.
|
|