Ingredients
- 18 mushroom caps
- 18 onions (white)
- 2 sprigs parsley
- 1 clove garlic
- 1/2 bay leaf
- 900 gr beef rolled rump roast
- 350 ml water
- 300 ml dry wine (red)
- 50 gr tomato paste
- 32 gr all purpose flour
- 28 gr butter
- 30 ml vegetable oil
- 30 ml olive oil
- 3 gr salt
- 1 gr thyme leaves (dried)
- 1 gr pepper (ground)
- 3 slices bacon
Heat oven to 325'. Coat beef cubes with flour. Heat oil in Dutch oven. Brown beef cubes in hot oil. Add garlic; cook 1 minute. Remove garlic and fat. Add wine and enough water to just cover the meat. Stir in bay leaf, salt and parsley. Cover and bake 2 hours. Fry bacon just until lump. Add onions; cook until light brown. Stir bacon and onions into beef cube mixture. Cover andb ake until beef cubes are tender, about 40 minutes. Stir in tomato paste, thyme and pepper. Cover and bake 10 minutes. Melt butter in 15 cm skillet. Cook and stir mushrooms in butter until tender; arrange on top. *NOTE: Beef bottom round or boneless chuck eye can be substituted for the beef rolled rump roast.
