Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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