Preparation Time: 15 Minutes
Ingredients:
1 kg Topside Steak
Preparation and cooking:
Trim Meat Of Excess Fat And Sinew
1: Cut meat into 3 cm cubes, Trim bacon of excess fat and sinew, cut evenly into 1,5 cm cubes.
2: Heat butter and oil in heavily based pan. Cook meat quickly in small batches over medium-high heat until browned, drain in absorbent paper.
3: Add bacon, onions and garlic to pan, cook, stirring for 2 minutes or until browned. Add flour, stir over low heat until flour is lightly golden. Gradually add wine and stock, stirring until mixture is smooth. Stir constantly over medium heat for 2 minutes or until mixture boils and thickens.
4: Return meat to pan, reduce heat to simmer. Cook covered for 1 hour and 30 minutes or until meat is tender, stir occasionally. Add mushrooms and cook for 15 minutes.
**Cook's Files**
Storage Time: This dish can be cooked 2 days before and refrigerated. Reheat gently.
Hint: Bacon pieces are available from delicatessens. Long. Slow cooking gives this dish a rich thick sauce.
Cooking Time: 1 Hour And 45 Minutes
Serves 6
100 g Bacon
30 g Butter
2 Tablespoons Oil
18 Baby Onions
2 Cloves Garlic (Crushed)
3 Tablespoons Plain Flour
2 Cups Red Wine
3 Cups Beef Stock
300 g Small Mushrooms
