BOEUF BOURGUIGNONNE

50 g butter or margarine

30 ml vegetable oil

100 g streaky bacon rashers, rinded and diced

900 g lean braising steak, cut into 2.5 cm cubes

1 garlic clove, skinned and crushed

45 ml flour

salt and pepper

bouquet garni

150 ml Beef Stock

300 ml burgundy

12 small onions, skinned

175 g button mushrooms, wiped

chopped fresh parsley, to garnish

1. Melt half the butter and oil in a large flameproof casserole. Quickly brown the bacon, then drain on absorbent kitchen paper.


2. Reheat the fat and brown the meat in batches. Return the bacon to the casserole with the garlic. Sprinkle in the flour and stir well.


3. Add salt and pepper, the bouquet garni, stock and wine. Bring to the boil, stirring, then cover and cook in the oven at 170°C mark 3 for about 2 ½ hours.


4. Meanwhile, heat the remaining butter and oil together. Add the whole onions and fry gently until they are glazed and golden brown. Remove from the pan and fry the mushrooms.


5. Add the mushrooms and onions to the casserole and cook for a further 30 minutes. Remove the bouquet garni, adjust the seasoning. Serve garnished with chopped parsley.
   Note: This classic French dish is usually made with topside or rump steak but lean braising steak is a cheaper alternative.
   Other red wine can be used instead of burgundy but the Flavour will not be quite as good.
   Serves 6

BOEUF BOURGUIGNONNE