ingredients
serves 6
2 1/4 pound topside, rump or lean braising steak
1/4 cup butter
2 tbsp oil
4 slices (4 ounce) bacon lardons
1 garlic clove, peeled and crushed
3 tbsp All purpose flour
salt and pepper
bouquet garni
1/4 pint beef stock
1/2 pint Burgundy or other full-bodied red wine
12 baby onions, peeled
6 ounce button mushrooms chopped
parsley, to garnish
method
1. Cut the meat into 1 1/4 inch cubes.
2. Melt half of the butter with 1 tbsp oil in a large flameproof casserole. Add the bacon and brown quickly, then remove with a slotted spoon.
3. Reheat the fat in the casserole and brown the meat in batches. Return the bacon to the casserole and add the garlic. Sprinkle in the flour and stir well.
4. Add salt and pepper, the bouquet garni, stock and wine. Bring to the boil, stirring, then cover and cook in the oven at 170°C (150°C fan oven) for about 2 1/2 hours.
5. Meanwhile, heat the remaining butter and oil in a skillet and fry the onions until glazed and golden brown. Remove with a slotted spoon and set aside. Saute the mushrooms in the pan for 2 - 3 minutes until slightly softened.
6. Add the sauteed mushrooms and onions to the casserole and cook for a further 30 minutes. Discard the bouquet garni, check the seasoning and serve sprinkled with chopped parsley.
