Burgundy Style Beef

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Title: Burgundy Style Beef
Categories: Beef, Marinade, Main dish, Entertain
Yield: 4 servings

2 lb Round steak
3 ea Onions
1/8 t Thyme
1 t Parsley
1 1/4 c Burgundy
3 ea Slices bacon
2/3 c Beef stock
1 x Salt and pepper to taste
2 ea Garlic cloves
1 ea Bay leaf
2 ea Strips lemon peel
4 T Oil
2 T Flour
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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