Title: Burgundy Style Beef
Categories: Beef
Yield: 4 Servings
| 2 | lb | Round steak |
| 3 | | Onions |
| 1/8 | ts | Thyme |
| 1 | ts | Parsley |
| 1 1/4 | c | Burgundy |
| 3 | | Slices bacon |
| 2/3 | c | Beef stock |
| | | Salt and pepper to taste |
| 2 | | Garlic cloves |
| 1 | | Bay leaf |
| 2 | | Strips lemon peel |
| 4 | tb | Oil |
| 2 | tb | Flour |
| 6 | oz | 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.