- 2 1/2 pounds [1.13 kg] beef round
- 1/2 cup [115 g] shortening or vegetable oil [125 mL]
- 1/2 pound [227 g] lean salt pork slices, diced
- 1 large white onion, chopped
- Grossly chopped fresh mushrooms, to taste
- 1/2 cup [70 g] flour
- 2 cups [500 mL] veal stock or beef broth
- 4 parsley sprigs, minced
- 3 cloves garlic, finely minced
Marinade
- 2 cups [500 mL] good red wine
- 1 bouquet garni [bay leaves, parsley and thyme]
- 1 medium onion, thinly sliced
- Salt and pepper
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- Mix together all marinade ingredients.
- Into a bowl, pour marinade over beef; leave to marinate for apporoximately 3 hours.
- Remove beef from marinade; well pat-dry the piece of beef.
- Strain marinade through a fine sieve and reserve.
- Cut beef into approximately 3/4-inch [2-cm] cubes; reserve.
- Into a large casserole, melt together salt pork dices and chopped onion into hot shortening or vegetable oil for approximately 5 minutes; remove from casserole and reserve.
- Brown chopped mushrooms into the same casserole; add to salt pork/onion mixture and reserve.
- Well-brown well-dried beef cubes.
- Over low heat, stir in flour before pouring in veal stock or beef broth and reserved marinade.
- Add minced parsley and garlic; bring to a boil.
- Leave to simmer for 2 hours.
- Remove excess fat on top before mixing in reserved salt pork dices, chopped onion and mushroom mixture.
- Cover and cook for at least 30 minutes more, before serving.
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