| 1 | Cook and stir onions and mushrooms in hot shortening until onions are tender; drain on paper towels. |
| 2 | Brown meat in same skillet; add more shortening as necessary. |
| 3 | Remove from heat. |
| 4 | Sprinkle seasonings over meat. |
| 5 | Mix flour and beef stock; pour into skillet. |
| 6 | Heat to boiling, stirring constantly. |
| 7 | Boil 1 min. stir in burgundy. |
| 8 | Cover; simmer until meat is tender, 1 ?to 2 hr. |
| 9 | The liquid should always just cover the meat. |
| 10 | (if necessary, add a little more bouillon and burgundy - 1 part bouillon to 2 parts burgundy). |
| 11 | Gently stir in onions and mushrooms; cook uncovered 15 min., or until heated through |
