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Ingredients
- 700g Chuck Steak
- 25g Bacon Fat
- 175g Streaky Bacon (unsmoked) cut into strips
- 15g Flour
- 300ml Beef Stock
- 150ml Red Wine
- 1 Bay Leaf
- 1/2 teaspoon Dried Mixed Herbs
- 1 Parsley Sprig
- Salt
- Pinch of Pepper
- 100g Small Even-Sized Onions
- 2oz Button Mushrooms
Details
servings 6
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Pre-heat the oven to Gas No 3 : 325F
Step 2
Cut the steak into approx. 1 inch squares. Heat the bacon fat in a fairly large pan & fry the bacon for a few minutes until it begins to turn brown. Lift the bacon out & put into a 13/4 casserole dish, then fry the steak using the remaining bacon fat until it is brown all over. Add the steak to the bacon in the casserole. Pour off all but 2 tablespoons of the fat.
Step 3
Blend the flour with the 2 tablespoons of fat and continue to cook until it has browned. Remove the pan from the heat & stir in the stock & red wine. Return the pan to the heat & bring to boiling point. Simmer until it has thickened. Add the bay leaf, herbs, parsley & seasoning. Pour over the meat, cover the casserole & cook in the pre-heated oven for 1 hour 30 minutes.
Step 4
Add the onions & mushrooms to the casserole & cook for a further 1 hour, or until the meat is really tender. Check seasoning.
Serve with boiled new potatoes & green beans.
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