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The Free Recipe Place |
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1.5
kg (3 lb.) round steak 4
rashers bacon 12
small onions Flour Salt,
pepper 30
g (1 oz.) butter 2
tablespoons oil 2
carrots 1
clove garlic 250
g (1/2 lb.) button mushrooms 1
cup red wine 1-cup
water 2
beef stock cubes 1-teaspoon
thyme 2
teaspoons sugar 1-tablespoon
tomato paste 1 Bay leaf
Trim
any surplus fat from meat and cut the meat into large cubes. Trim
the rind from bacon and cut into pieces. Peel
onions and leave them whole. Coat
the meat in flour seasoned with salt and pepper. Heat
butter and oil in large shallow pan and add about 250 g (1/2 lb.) steak at a
time to pan. Brown
well on all sides then remove from pan; repeat with another 250 g (1/2 lb.)
until all meat has been browned. Add
whole onions and cook until lightly browned then remove from pan. Add
bacon to pan with peeled and sliced carrots, crushed garlic and whole
mushrooms. Cook
slowly, stirring occasionally, until bacon is crisp. Add
wine, water, crumbled stock cubes, thyme, sugar, tomato paste, Bay leaf and
bring to boil. Add
meat to sauce. Transfer
to an ovenproof dish, cover and bake in moderately slow oven for 1 hour. Then
add the whole onions and continue cooking for further 1 hour. Remove
the Bay leaf before serving. 4 to 6 Servings.
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