Saut, onions in butter; set onions aside. Put dry ingredients in a paper bag; add meat and coat. Brown meat in butter; set aside. Add flour left in bag to butter; blend well. Add 1/2 cup broth and 1 cup wine to skillet; blend well. Put meat back into skillet; simmer for 3 hours, adding more of the broth and wine as it simmers. Add mushrooms and onions; continue simmering for another hour. Serve in chafing dish. Serves 6.

From <A Taste of Louisiana>. Downloaded from Glen's Mm Recipe Archive,