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Show ' This Beef Entree , Is Ideal Choice For Party Buffet When choosing a company ' buffet entree, a smart hostess looks for something that will let guests know they're special. ' Yet if she's wise in the ways ? of entertaining, she chooses something that is free from last minute fuss and is easy to serve and to eat. ;. Meeting these qualifications deliciously is Buffet Party .- Beef Burgundy. Although company-special, this entree on't strain the budget because be-cause it's made with waste-free y beef round steak, points out : the National Live Stock and Meat Board. Buffet Party Beef Burgundy ( 2 to 22 pounds beef j round steak, cut 1 to 1 V inches thick 3 tablespoons cooking fat 2 to 3 tablespoons flour 2 teaspoons salt V teaspoon marjoram Vt teaspoon thyme 14 teaspoon pepper 2 beef bouillon cubes V cup boiling water 5 medium onions, sliced 1 14 cups red Burgundy wine Vi pound mushrooms, halved Partially freeze steak for easy slicing. Cut crosswise into strips V inch wide; cut strips into 2 to 3 inch pieces. Brown strips in cooking fat in large frying pan. Pour off drippings. Combine flour, salt, marjoram, marjor-am, thyme and pepper; sprinkle sprin-kle over meat. Dissolve bouillon bouil-lon cubes in boiling water. Add bouillon, onions and wine to meat. Cover tightly and simmer 45 minutes. Stir in mushrooms; cover and cook 10 to 15 minutes longer or until steak and mushrooms are tender. 6 to 8 servings. |
