| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Gabriel’s, Gate | 1 | servings | |
INGREDIENTS
| 1 | tb | Oil |
| 150 | g | Bacon; cut in small strips |
| 1 1/4 | kg | Rump steak cut into 4 cm cubes |
| 1 | tb | Butter |
| 1 | Brown onion; diced | |
| 1 | tb | Plain flour |
| 1/2 | Bottle good red wine | |
| 2 | c | Beef stock or water |
| 1 | Bouquet garni; (parsley, thyme and | |
| ; 1/2 bay leaf) | ||
| Salt and freshly ground black pepper | ||
| 200 | g | Mushrooms; sliced |
| 1 | tb | Chopped parsley |
INSTRUCTIONS
Preheat oven to 180'C/350'F. Heat oil in an ovenproof casserole dish and saute the bacon until slightly crisp. Transfer bacon to a plate then brown the meat in the same oil. Remove any excess oil then add butter and diced onion and saute a little. Sprinkle flour over the meat and mix in. Pour in the red wine and bring to a simmer. Add the beef stock to cover the meat and add the bouquet garni. Bring to the boil, reduce heat and leave at a simmer. Season with salt and pepper. Remove any surface scum and cover pan. Cook in the preheated oven for at least 1 1/2 hours. The meat is cooked when it falls apart easily. When the meat is tender, remove the dish from the oven and place on top of the stove over medium heat. Add the mushrooms and bacon and simmer until the mushrooms are cooked. Remove the bouquet garni, check the seasoning and serve sprinkled with freshly chopped parsley. Bon appetit! Converted by MC_Buster. Per serving: 1136 Calories (kcal); 100g Total Fat; (78% calories from fat); 50g Protein; 10g Carbohydrate; 159mg Cholesterol; 2521mg Sodium Food Exchanges: 0 Grain(Starch); 6 Lean Meat; 2 Vegetable; 0 Fruit; 15 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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