| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Schwartz, Schwartz1 |
4 |
servings |
INGREDIENTS
| 2 |
lb |
Chuck steak – cubed; (900g) |
| 2 |
oz |
Flour; (50g) |
| 2 |
tb |
Oil |
| 2 |
oz |
Butter; (50g) |
| 12 |
|
Button onions |
| 4 |
oz |
Unsmoked streaky bacon – diced; (100g) |
| 2 |
tb |
Brandy – warmed; (optional) |
| 1/2 |
pt |
Red wine; (300ml) |
| 1/2 |
pt |
Beef stock; (300ml) |
| 1/4 |
ts |
Schwartz Garlic Granules |
| 1/2 |
ts |
Schwartz Thyme |
| 1 |
pn |
Schwartz Ground Black Pepper |
| 1 |
|
Schwartz Bay Leaf |
| 1 |
|
Sachet Schwartz Bouquet Garni |
| 4 |
oz |
Button mushrooms; (100g) |
INSTRUCTIONS
Preheat oven to 350F, 180C, Gas Mark 4. Coat the steak with 1oz (25g)
of the flour. Heat 2 tbs oil with 1oz (25g) butter in a frying pan.
Add the onions and bacon and fry over a brisk heat until browned.
Remove from the pan and place in a casserole dish. Add the meat to
the pan in batches and fry until browned on all sides. Then transfer
to the casserole.
If using brandy, pour it into the casserole and set alight. When the
flame dies pour over the wine and stock. Stir in the Garlic Granules,
Thyme, Pepper, Bay Leaf and Bouquet Garni. Cover the casserole, place
it in the oven and cook for 1 1/4 hours or until the meat is tender.
Add the mushrooms and mix the remaining flour and butter to make a
paste (beurre manie). Add it in small pieces to the casserole
stirring constantly. Leave to cook for another 20 minutes. Taste and
adjust the seasoning. Discard the Bay Leaf and Bouquet Garni before
serving.
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