Prep 0 mins
Cook 0 mins
I adopted this recipe from Recipezaar on February 13, 2005.
- 2 lbs round steaks
- salt and pepper
- 3 onions
- 2 cloves garlic
- 1⁄8 teaspoon thyme
- 1 bay leaf
- 1 teaspoon parsley
- 2 lemons, rind of, sliced into strips
- 1 1⁄4 cups Burgundy wine
- 4 tablespoons oil
- 3 slices bacon
- 2 tablespoons flour
- 2⁄3 cup beef stock
- 6 ounces mushrooms
- 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.