|Top rump beef||1 Pound, trimmed and cut into 1 inch cubes|
|Onions||2 , peeled and thinly sliced|
|Carrots||2 , peeled and thinly sliced|
|Dried thyme||1⁄4 Teaspoon|
|Button onions||16 Small|
|Streaky bacon slice||2 , rinsed and cut into strips|
|Garlic||1 Clove (5 gm), crushed|
|Freshly ground black pepper||To Taste|
|Mushrooms||4 Ounce, washed and sliced|
|Finely chopped parsley||2 Tablespoon|
Marinate the meat in a bowl with the onions, carrots, peppercorns, herbs and half the wine for about 12 hours.
Turn over from time to time.
Heat the oil and butter in a frying pan and fry the onions and bacon strips until golden brown, remove to a casserole.
Drain the meat from the marinade and brown over a fairly high heat in the frying pan.
Ignite brandy and pour over the meat.
Sprinkle the meat with flour, add the crushed garlic then pour over the marinade, remaining wine and stock.
When the liquid is simmering pour into the casserole.
Add seasoning, bouquet garni and mushrooms.
Cover and simmer for 1-1 1/4 hours.
Taste and adjust seasoning.
Put meat on a serving dish with onions and mushrooms.
Remove the bay leaf and bouquet garni.
Reduce the gravy slightly and strain over the meat.
Sprinkle with chopped parsley.