Labels:text | font | screenshot | black and white | document OCR: Bœuf à la Bourguignonne Beef and Red Wine Stew Trim the steak, cut into z3 cm (1 inch) cubes and pat dry. Cut It kg (34 lb) braising steak the pork slices into 1 cm (}-inch strips). Melt the dripping in 200 g (8 oz) sliced salt belly pork a large flameproof casserole, and fry the pork strips and the 25 g (1 oz) dripping button onions gently, stirring frequently, until the onions are 200 g (8 oz) button onions, peeled I large onion, peeled and chopped golden. Remove the onions and reserve them. Add the chopped 50 g (2 0z) flour onion and the steak to the casserole and fry briskly, stirring 375 ml (? pint) robust red wine frequently, until lightly browned. Sprinkle in the flour, and 375 ml (f pint) veal or beef stock I rounded tablespoon tomato puree cook, stirring, for a minute or two. Stir in the wine, allow to 2 cloves garlic, crushed bubble for a minute, then add the stock, tomato puree, garlic, large Bouquet Garni (p. 22) bouquet garni, and salt and pepper. Bring to the boil, cover salt and ground black pepper tightly, and simmer very gently on top of the cooker, or cook 40 g (1} oz) butter 200 g (8 oz) button mushrooms, in a slow oven 150 ℃, 300ºF or Gas Mark 2 for at least 2 hours. washed Check the seasoning, add the button onions, and continue Serves 8 cooking for another 30 minutes. Heat the butter and saute the mushrooms for 5 minutes and add to the casserole just before serving.
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