 |
Prep Time: 60 Minutes Cook Time: 240 Minutes |
Ready In: 300 Minutes Servings: 8 |
|
This is a fabulous recipe-one of my favorites! It is time consuming but so very worth it. I have doubled the recipe and frozen in individual size portions for leftover night. Enjoy! OAMC also. Ingredients:
3 ounces salt pork, cut into 1/2 inch cubes |
8 slices bacon |
2 1/2 lbs beef sirloin, cut in 1 1/2 in cubes |
2 tablespoons flour |
1 cup beef stock |
1 cup burgundy wine |
2 bay leaves |
1 tablespoon parsley |
1/4 teaspoon pepper |
1/4 teaspoon thyme |
1/4 teaspoon sage |
1/2 teaspoon salt |
1 lb white pearl onion, peeled |
4 carrots, in 1 inch slices |
4 ounces small mushrooms |
noodles or rice |
Directions:
1. Brown salt pork in a large skillet. Put into a 3 1/2-quart oven-safe casserole.
2. Fry bacon until lightly crisp. Cut into small pieces and add to the salt pork.
3. Drain bacon fat and reserve.
4. Brown 1/2 the beef in 2 T. of the bacon fat.
5. Remove beef to the casserole. Repeat with remaining beef cubes.
6. Mix flour with 2 T. bacon fat. Cook on med-low. Stir until well browned.
7. Remove from heat; stir in beef stock and wine. Return to heat and bring to a boil; reduce heat and simmer until thickened.
8. Add seasonings. Stir, pour over the meat mixture in casserole.
9. Cover and bake at 375° for 1 1/2 hours. Remove from heat and add the vegetables. Cover and bake for 1 1/2 hours longer.
10. Remove bay leaves.
11. Serve with rice or flat noodles.
12. For OAMC: After all has cooled, put some noodles and some of the beef mixture into freezer ziplock bags or use a vacuum sealer after slightly frozen. To cook: Boil in bag or microwave. **I do this a lot with this recipe and its fantastic**.
|
|