Ingredients:
-
1,5 kg
of stewing steak cut into 5cm x 5 cm pieces
- 100 g
of smoked bacon, diced
- 300 g
of button mushrooms
- 75 cl
of red Burgundy wine
- 3
onions chopped
- 60 g
butter and 2 tablespoons oil
- 1
soup spoon flour
- 3
cloves garlic
- Bouquet garni
-
Bunch parsley
-
Coarse salt
-
Ground pepper
Preparation:
In a pan, heat 50g butter and the oil. Toss in the beef, the diced bacon and the onions (brown the meat well on all sides).
Sprinkle with flour and stir well. Let the met brown a few more moments
.
Pour the 75cl red wine over the meat (which must be entirely covered).
Season, add the peeled cloves garlic and the bouquet garni.
Cover the pan and allow to simmer for at least 2h30.
Just before the end of the cooking, sauté the mushrooms in the remaining butter and the chopped parsley.
Add these to the pan.
Serve hot with steamed potatoes or fresh tagliatelle.
A tip: toast a large slice of brown bread, rub it with garlic and cut it up to make home-made croutons.
Sources : Saveurs et plaisirs en Bourgogne –CRT Bourgogne
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