Emprimir
Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 3 lbs. boneless chuck steak
- 4 thick slices bacon, cut into sm. cubes
- 2 tbsp. brandy
- 2 med. onions, finely minced
- 2 cloves garlic, finely chopped
- 2 tbsp. flour
- 1 1/2 c. full bodied red wine
- 1/2 c. strong beef broth
- 3 sprigs parsley
- 1 bay leaf
- 1/2 teaspoon thyme
- 1 teaspoon peppercorns
- 2 tbsp. butter
- 1/2 pound mushrooms, quartered
- 1/2 tbsp. finely minced parsley
- Salt and pepper
Direcciones
- Trim off all beef fat and cut meat into 1 inch cubes. Fry bacon to render fat, drain, set aside. Brown beef in bacon fat, few pcs at a time. Transfer bacon and beef to casserole and put on moderate heat. Add in brandy and flame. Stir in onions, garlic, flour and coat beef. Add in wine and broth and bring to a simmer.
- Tie parsley sprigs, bay, thyme and peppercorns in cheesecloth and add in to casserole. Season with salt and pepper and cook in preheated 350 degree oven for 1 1/2 hrs.
- Cold and chill casserole at least 4 hrs or possibly overnight. To reheat, place casserole in preheated 350 degree oven for 20 min. In small pan, heat the butter and saute/fry mushrooms till lightly browned. Add in mushrooms to casserole and garnish with minced parsley. Serves 8.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 183g | |
| Recipe makes 12 servings | |
| Calories 338 | |
| Calories from Fat 218 | 64% |
| Total Fat 24.26g | 30% |
| Saturated Fat 9.89g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 193mg | 8% |
| Potassium 408mg | 12% |
| Total Carbs 4.57g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.2g | 1% |
| Protein 18.03g | 29% |
