Boeuf Bourguignon

Ingredients

• 1 medium onion, chopped
• 1/4 cup bacon drippings, divided
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground marjoram
• 1/4 teaspoon ground thyme
• 1/4 teaspoon pepper
• 1 (2-pound) sirloin steak, cut into 1 1/2-inch cubes
• 3/4 cup Burgundy or other dry red wine
• 3/4 cup beef broth
• 1/4 teaspoon hot sauce
• 1/2 pound fresh mushrooms, sliced
• Hot cooked rice

Preparation

1. Sauté onion in 2 tablespoons drippings until tender; drain, reserving drippings. Set aside.
2. Combine flour, salt, marjoram, thyme, and pepper; mix well. Dredge sirloin cubes in flour mixture; sauté in remaining hot bacon drippings in a large skillet until browned. Add wine, beef broth, and hot sauce, stirring well. Cover and cook over low heat 45 minutes.
3. Combine flour, salt, marjoram, thyme, and pepper; mix well. Dredge sirloin cubes in flour mixture; sauté in remaining hot bacon drippings in a large skillet until browned. Add wine, beef broth, and hot sauce, stirring well. Cover and cook over low heat 45 minutes.