Berkshire Beef Burgundy

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Chop onions and brown in a little fat in skillet. Remove to deep casserole or Dutch oven. Dust meat with flour and brown well in skillet with salt, pepper, celery salt, garlic, and a little nutmeg. Add to casserole.

Brown a box of fresh mushrooms in butter and add. Pour beef stock and red wine over all. Cover tightly and cook in a slow oven (325°) for at least 2 1/2 hours. Serve with rice or wild rice. Serving Size: 8.

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