Burgundy Style Beef

Recipe Ingredients

2 lbs	908g / 32oz	Round steak
3		Onions
1/8 teaspoon	0.6ml	Thyme
1 teaspoon	5ml	Parsley
1 1/4 cups	296ml	Burgundy
3		Bacon
2/3 cup	157ml	Beef stock
		Salt and pepper to taste
2		Garlic cloves
1		Bay leaf
2		Lemon peel
4 tablespoons	60ml	Oil
2 tablespoons	30ml	Flour
6 oz	170g	Mushrooms

Recipe Instructions

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.

Source:
Unknown Cookbook

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