2 lb braising steak, cubed
1 bouquet garni
2 cloves garlic, crushed
salt
pepper
1 bottle red wine
1/4 C butter
1 T oil
4 slices rindless bacon, diced
3/4 lb pearl onions
4 T brandy
1/2 lb small mushrooms
3 T all-purpose flour
3 T chopped parsley
herb sprigs, to garnish
croutons, to garnish |
Place the cubed steak in a bowl.
Add the bouquet garni, garlic and seasoning, then pour in the wine.
Cover and refrigerate for 24 hours.
Drain the meat, reserving the marinade.
In frying pan, heat half
the butter and oil, brown the bacon and onions, then transfer to the soaked clay pot.
In same pan, brown the meat,
pour in the brandy and set it alight.
When the flames subside, pour the meat and juices into the pot.
Add the marinade.
Cover the pot and place in the cold oven.
Set the oven at 450F.
Cook for 2 hours.
Mix the remaining butter and flour to a paste.
Gradually whisk this into the meat mixture.
Add the mushrooms.
Cook, covered, for an additional 30 minutes.
Taste for seasoning ...adding salt and pepper as needed.
Sprinkle with chopped parsley and garnish with croutons.
Serve over a bed of hot, cooked noodles and with a crisp
green salad.
Serves 4 .
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