| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Campanile |
4 |
servings |
INGREDIENTS
| 1 |
kg |
Chuck steak. |
| 2 |
|
Onions |
| 40 |
g |
Flour. |
| 1 |
l |
Red wine. |
| 1 |
|
Bouquet garni. |
| 4 |
tb |
Groundnut oil. |
|
|
Salt; pepper. |
INSTRUCTIONS
1 Cut the chuck steak into large cubes. Peel the onions and chop
finely. Heat the oil in a high-sided frying pan and fry the onions.
Remove them from the pan when they are soft and golden.
2 Now fry the pieces of meat in the pan. When they are brown on all
sides, sprinkle in the flour and stir continuously with a wooden
spoon. Add the onions, then pour in the wine. Stir again, season and
add the bouquet garni.
3 Cover the pan and cook over a low heat for 3 hours. When the meat is
tender, remove the bouquet garni. Arrange the meat in a serving dish
and serve hot.
Campanile tip:
The day before, marinade the cubes of meat in the red wine with
carrots, onions and peppercorns. Filter the marinade before using the
wine to cook the meat.
The excellent reputation and quality of Dijon cuisine has led the
capital of the Dukes of Burgundy to become the capital of an annual
Gastronomic Festival which takes place each year in November.
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