Cut the meat into neat, fairly large cubes and put into a dish. Add
salt and pepper to taste. Peel and slice the onions and garlic very
thinly, sprinkle 1/3 of the onions and the garlic over the meat, and add
the thyme, bay leaf, and parsley. Add the lemon peel and wine with
about 1/4 of the oil. Leave the meat to marinate for at least 2 hours,
turning occasionally.
Cut any rind from the bacon and dice it. Heat the remaining oil in a
heavy pan and gently fry the rest of the onions and the bacon until just
golden.
Lift the meat from the marinade with a perforated spoon or strain the
liquid from the meat, retaining the liquid. Toss the meat in the flour
then fry for several minutes with the bacon and onions.
Strain the wine marinade into the pan, stir well to blend, add the beef
stock with a little more salt and pepper, bring to a boil, lower the
heat and cover the pan tightly.
Simmer gently for 1 1/2 to 1 3/4 hours until the meat is very tender,
adding the mushrooms in the last 5-10 minutes.
Posted to the TWSU BBS (316-689-3779), compiled by the Sysop.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmtwsu01.zip
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