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Peel and slice the onions and fry them in the bacon drippings until brown, use a heavy skillet. Remove to a separate dish. Cut beef into 1 inch cubes and saute them in the same drippings, adding a little more fat if necessary. When the cubes of beef are browned on all sides sprinkle over them 1 1/2 T of flour and a generous pinch each of salt, pepper, marjoram, and thyme. Then add 1/2 cup beef bouillon to the contents of the skillet and 1 cup of the red wine. Stir well. Let it simmer slowly for 3 1/4 hours. Then add a little more beef bouillon and wine in the proportions of 1 part stock to 2 parts wine. Do this to keep beef covered with the liquid during the entire time of cooking.
After the beef has cooked 3 1/4 hours return the onions to the skillet and add 1/2 lb. of sliced mushrooms. Stir well and let cook another 3/4 or 1 hour longer. You may need to add more bouillon and wine. The sauce should be a little thick and dark brown.
Serve with noodles and French bread. Better the second day.
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Serving Size: 1 Serving (3937g) | ||
Recipe Makes: Servings | ||
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Calories: 3586 | ||
Calories from Fat: 1515 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 168.4g | 225 % | |
Saturated Fat 67.6g | 338 % | |
Monounsaturated Fat 71.9g | ||
Polyunsanturated Fat 6.8g | ||
Cholesterol 598.7mg | 184 % | |
Sodium 1100.5mg | 38 % | |
Potassium 7367.9mg | 194 % | |
Total Carbohydrate 234.3g | 69 % | |
Dietary Fiber 40.1g | 160 % | |
Sugars, other 194.3g | ||
Protein 202.6g | 289 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3586
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