Country Beef Steak
|Stewing steak||1 Pound (1 thick piece, any of the cheap cuts will do even if they are tough)|
|Dry white wine||1 Tablespoon|
Brown the meat lightly in fat, then brown the onions and carrots.
Put the meat in a fireproof dish, then the onions and carrots, with the chopped shallot added, a very little garlic if liked, tomatoes, skinned and cut in pieces, salt, and pepper.
Cover with white wine.
Put a tight-fitting lid on the dish, and cook in a very moderate oven for 2 hours.
Serve in the same dish.
Note: In Normandy, dry or draught cider is widely used instead of white wine.
English cooks may like to try this.