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20 ounces beef or veal or venison leg,
tri tip or shoulder, cut into
Salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons olive oil
1/2 cup chopped onion
1/4 cup chopped carrot
1/4 cup chopped celery
Bouquet garni (thyme,
bay leaf, parsley)
2 cups red wine
1 cup veal [or beef] stock
[or good-quality broth]
2 tablespoons unsalted butter
2 ounces thick cut bacon, diced
6 ounces pearl onions, boiled
2 cups wild mushrooms, cleaned, trimmed,
and cut into thick slices if large
2 tablespoons minced parsley leaves
1. Season the meat with salt and pepper, dredge the pieces in the flour,
and shake off excess.
2. In a large, heavy sauté pan, heat 4 tablespoons of the olive oil over
high heat. Add the meat and sear until golden on both sides. Remove
the meat and set aside.
3. Add the onion, carrot, celery, and bouquet garni and sauté for 1 minute.
Add the wine, stir and scrape to deglaze the pan deposits, and simmer
until the liquid has reduced by half. Add 3/4 cup of the stock, return the
meat to the pan, reduce the heat to a simmer, and cook gently until the
meat is tender. Transfer the meat to a plate and keep warm. Strain the
pan liquid through a fine sieve set over a bowl, discard the solids, return
the liquid to the pan, and set aside.
4. In another sauté pan, heat the remaining oil and butter. Add the bacon
and sauté until golden. Add the pearl onions and mushrooms and con-
tinue to sauté them until they turn golden. Add them to the pan with
the sauce. Return the meat to the sauce and simmer for about 5
minutes, until all the ingredients are heated through.
5. To serve, divide the meat among 4 heated serving plates. Spoon the
sauce, mushrooms, onions, and bacon over the meat and garnish
with minced parsley.
[We would definitely serve this delicious dish with
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Index - Beef Recipe Archives
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