| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Worrall tho, Worrall1 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Chuck steak; cut into 1 inch |
|
|
; cubes |
| 1 |
|
Bottle gutsy red wine |
| 2 |
|
Onions; sliced (2 to 3) |
| 2 |
|
Carrots; sliced |
| 4 |
oz |
Streaky bacon; cut in lardons |
| 1 |
lb |
Button mushrooms |
| 1/2 |
lb |
Button onions; kept whole |
| 2 |
|
Cloves garlic; thinly sliced |
| 1/2 |
lb |
New potatoes; peeled |
| 1 |
|
Shot brandy |
| 1 |
|
Bouquet garni |
|
|
Fresh parsley to garnish |
|
|
A knob of butter |
|
|
Flour for dusting |
INSTRUCTIONS
Marinade the beef in red wine with a bouquet garni for at least 2
hours.. Drain and dry the beef, retaining the wine.
Sprinkle the diced beef with the flour to cover. Add a knob of butter
with some salt and pepper to a frying pan, add the beef and fry on a
medium heat to seal and brown the meat.
Add the onions, carrots and garlic o the beef, add a shot of brandy
and allow the alcohol to burn off, then add the marinade and simmer
for 1 1/2 hours.
Add some butter and oil to a pan and place on a medium heat. Add the
bacon and fry, turning when crispy. Next add the baby onions and new
potatoes. Cover and cook until the onions and potatoes are golden.
Separate the beef from the carrots and onion dish. Pass the sauce and
vegetables through a mouli legume and place back into the pan. Add the
beef, potatoes and onions. Add 1/4 bottle of red wine.
Place in a pre-heated oven - 150C/320F/Mark 3 for 1 1/2 hours.
Remove from the oven and garnish with fresh parsley.
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