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Ingredients
- 1 kg topside or round steak
- ¼ cup (30 g) plain flour
- 3 rashers bacon, rind removed
- 1 tablespoon oil
- 12 pickling onions
Bouquet garni
- 1 cup (250 ml) red wine
- 2 cups (500 ml) beef stock
- 200 g button mushrooms
- 1 clove garlic, crushed
Method
1. Trim the steak of fat and sinew, cut into cubes, and lightly coat in seasoned flour.
2. Cut the bacon into squares. Heat the oil in a 2.5 litre flameproof casserole and quickly cook the bacon over medium heat. Remove. Brown the meat well in batches, remove and set aside, then add the onions and cook until browned.
3. Return the meat and bacon to the casserole with the bouquet garni, wine, stock, mushrooms and garlic. Bring to the boil, then reduce the heat, cover and simmer for 1½ hours, or until the meat is very tender, stirring occasionally. Remove the bouquet garni before serving.
