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Burgundy Beef
Serves 5

2 lb chuck or round steak
1 1/2 ozs butter
2 onions chopped
2 tablespoons flour
3/4 cup beef stock
salt & pepper
1 sprig thyme
2 springs parsley
1 bay leaf
1 tablespoon oil
3 rashers bacon cut in squares
8 ozs mushrooms
3/4 cup red burgundy
2 tablespoons tomato paste
1 clove garlic crushed
chopped parsley

After removing excess fat from meat cut into large cubes. Heat
together oil and butter. Add bacon squares and fry for 1 minute.
Remove from pan. Add the onion and cook till tender remove. Add
the mushrooms and cook until just softened then remove. Add meat
and brown well. Sprinkle in flour, slowly add wine and stock. Cook
2 to 3 minutes, stir in tomato paste, salt pepper and garlic, then
herb bunch. Cover simmer 45 minutes, add bacon, onions and continue
to cook another 30 to 45 minutes covered. Stir in mushrooms 15
minutes before cooking time is finished. Serve sprinkled with
parsley.

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