Beef In Red Wine Casserole
|Round steak||375 Gram|
|Garlic||1 Clove (5 gm), crushed|
|Plain flour||1 1⁄2 Tablespoon|
|Tomato paste||2 Teaspoon|
|Water||3⁄4 Cup (12 tbs)|
|Beef stock cube||1 Small, crumbled|
|Dry red wine||1⁄4 Cup (4 tbs)|
1.Trim fat from steak, cut steak into 3cm pieces.
Remove rind from bacon, chop bacon into large pieces.
Peel onions, leaving some of root area intact to hold onions together during the cooking time.
2.Heat butter and oil in frying pan until mixture is sizzling.
Add half the steak in single layer, stir constantly over high heat until meat is well browned all over.
Remove from pan to ovenproof dish, leaving butter mixture in pan.
Cook remaining steak in the same way, add to ovenproof dish.
3.Place bacon and onions in pan, stir constantly over high heat until onions are lightly browned, remove from pan.
4.Add extra butter to pan, add garlic, cook, stirring, over low heat for 30 seconds.
Add flour, cook over medium heat, stirring constantly until browned.
Remove from heat, gradually stir in combined tomato paste, water, stock cube and wine.
Return to heat, stir constantly over high heat until mixture boils and thickens.
Pour into ovenproof dish, cover with lid or foil, bake in moderate oven for 1 hour, add onions and bacon, cover, bake further 30 minutes or until steak is tender.