Boeuf a la Bourguignonne
|Streaky bacon||6 Ounce, derinded and chopped (175 Gram)|
|Onions||2 Large, chopped|
|Olive oil||3 Tablespoon|
|Dry red wine||1⁄2 Pint (300 Milliliter)|
|Beef dripping/Lard||1 Tablespoon|
|Plain flour||1 1⁄2 Tablespoon|
|Garlic||2 Clove (10 gm), crushed|
|Button mushrooms||8 Ounce (250 Gram)|
|Chopped parsley||1 Tablespoon (For Garnish)|
Put the bacon, chopped onions and beef in a dish.
Add the bouquet garni, oil and wine and stir well.
Leave to marinate for 4 hours.
Remove the bacon, onions, meat and bouquet garni and drain well.
Strain the marinade and set aside.
Melt the dripping or lard in a flameproof casserole.
Add the bacon and onion and fry gently for 5 minutes; remove and set aside.
Add the meat to the fat remaining in the casserole and brown well on all sides.
Stir in the flour and cook for 1 minute.
Stir in the marinade and bring to the boil.
Add the bouquet garni, garlic, and salt and pepper to taste.
Cover and cook in a preheated moderate oven, 160°C (325°F), Gas Mark 3, for 1 1/2 to 2 hours.
Return the bacon and onion to the casserole, add the mushrooms and whole onions and cook for 1 hour.
Remove the bouquet garni.