Originating in the Burgundy region of France, this classic
dish of beef cooked in red wine is an essential inclusion
in any recipe collection.
2 Tbsp (30 ml) olive
oil
750 g goulash cubes
125 g rindless streaky bacon, chopped
250 g (about 10) pickling onions
1 cup (250 ml) dry red wine
˝ cup (125 ml) hot beef stock
1 Tbsp (15 ml) tomato paste
2 Tbsp (30 ml) brandy
(optional)
1 tsp (5 ml) chopped fresh thyme or ˝ tsp (3 ml) dried
salt and freshly ground black pepper to taste
250 g button mushrooms
3 Tbsp (45 ml) cake flour or 4 tsp (20 ml) cornflour for thickening
- Heat the oil in a heavy-based saucepan and brown the beef until golden. Add the bacon and onions and sauté until light brown. Remove the bacon and onions with a slotted spoon and set aside. Drain off excess oil from the pan if necessary.
- Add the wine, stock, tomato paste, brandy, thyme and seasoning, bring to the boil, then cover and reduce heat. Simmer for about 45 minutes.
- Return the bacon and onions to the pan and simmer for another 20 minutes, before adding the mushrooms and simmering for a further 10 minutes. If necessary, thicken the sauce with a paste of flour and water. Serve with baby potatoes.
Serves 4-6
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