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Beef A La Mode

Newman's picture
  Rump steak 1 1⁄4 Pound (In The Piece)
  Bacon rashers 2
  Stock 1 1⁄2 Pint
  Onion 1
  Carrot 1
  Turnip 1 Small
  Parsnip 1
  Celery 1
  Bouquet garni 1
  Butter 1 Ounce
  Flour 1 Ounce (For Thickening)
  Red wine 9 Ounce (1 Glass, Preferably Claret)
  Lemon 1 , juiced
  Salt To Taste

Marinade the piece of beef, for at least 2 hours, in a bowl containing the wine, lemon juice, a little of the onion finely chopped, salt, pepper and bouquet garni.
Melt the butter in a stewpan, dry the beef and fry on each side until brown.
Slice the rest of the onion and fry at the same time.
Put the meat and onion on one side whilst you make the gravy with the flour, stock and marinade in which the beef was soaked.
Put back the meat and onions and cover with rashers.
Slice the vegetables finely and add to the pot.

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