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Ingredients
125 grams bacon pieces, chopped
1 onion, sliced
1.5 kg chuck steak
3 level tablespoons plain flour
3 level tablespoons tomato paste
11⁄2 cups burgundy or dry red wine 1 bay leaf
1 level teaspoon salt
freshly milled black pepper
1 big clove garlic
250 grams tiny button mushrooms
12-18 braised onions
chopped fresh parsley
root vegetables of choice ie carrot, potato
Method:
Fry bacon slowly in a large frying pan, extracting as much fat as possible. Remove the bacon pieces to a casserole dish, leaving the fat in the pan. Fry the onion gently until limp and add to the bacon. Cut the steak into big chunky pieces and roll in flour. Add a lump of butter to the bacon fat in the pan and brown the steak. Pack into the casserole dish. Add tomato paste, wine, bay leaf, salt, pepper, crushed garlic & root vegetables. Cover and cook in a very slow oven for about 3 hours. Saute mushrooms in a little butter for a few minutes then stir into the beef with the braised onions. Sprinkle with onions.
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