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BURGUNDY STYLE BEEF

Category:    Beef, Marinade, Main dishes, Entertain
Yield:4 servings
 
      2 lb Round steak                         2 ea Strips lemon peel
      1 x  Salt and pepper to taste        1 1/4 c  Burgundy
      3 ea Onions                              4 tb Oil
      2 ea Garlic cloves                       3 ea Slices bacon
    1/8 ts Thyme                               2 tb Flour
      1 ea Bay leaf                          2/3 c  Beef stock
      1 ts Parsley                             6 oz Mushrooms
 
  Cut  the meat into neat,  fairly large cubes and put into a  dish.   Add
  salt  and  pepper to taste.   Peel and slice the onions and garlic  very
  thinly, sprinkle 1/3 of the onions and the garlic over the meat, and add
  the  thyme,  bay leaf,  and parsley.   Add the lemon peel and wine  with
  about 1/4 of the oil.   Leave the meat to marinate for at least 2 hours,
  turning occasionally. Cut any rind from the bacon and dice it. Heat the
  remaining oil in  a heavy pan and gently fry the rest of the onions and the
  bacon until just golden. Lift the meat from the marinade with a perforated
  spoon or  strain  the liquid from the meat, retaining the liquid. Toss the
  meat in the flour then fry for several minutes with the bacon and onions.
  Strain the wine marinade into the pan,  stir well to blend, add the beef
  stock  with a little more salt and pepper,  bring to a boil,  lower  the
  heat and cover the pan tightly. Simmer gently for 1 1/2 to 1 3/4 hours
  until the meat is very  tender, adding the mushrooms in the last 5-10
  minutes.
 

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