Recipe - Beef Bourguignonne

2 Three fourths pound Beef roast
One fourth teaspoon Salt
One fourth teaspoon Marjoram
One fourth teaspoon Thyme
One fourth teaspoon Black pepper
1 Three fourths cup Beef consomme
1 Three fourths cup Hot water
Three fourths ounce Flour
One fourth cup Cold water
One fourth cup Red Wine
5 ounce Mushrooms, halved
11 ounce Pearl Onions

Brown meat. Remove from heat. Sprinkle with salt, marjoram, thyme, and
pepper. Mix consomme with hot water. Pour just enough consomme over meat to
cover and simmer 1 hr, adding consomme as needed to keep meat covered. Mix
flour with cold water and add to meat to thicken sauce. Add half of wine
and simmer for One half hr. Add rest of wine and simmer until meat is tender.
Gently stir in mushrooms and onions 10 minutes before removing from heat.
Serve over rice or noodles.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini