Beef Burgundy
Serves six
1,2 kg sirloin steak cut to cubes
wheat flour
70 g bacon
1 carrot chopped to small cubes
a small piece of celery root chopped finely
1 chopped onion
1 big clove of garlic
butter
4 dl of strong meat bouillon
3 dl red wine
1 tbsp soy sauce
1 tbsp tomato purée
one bay leaf
thyme and rosemary
salt and pepper
well washed peel of half an orange
1 jar of small onions in oil
100 g small roasted champignons
chopped parsley
Turn the steak cubes in wheat flour, then brown them with the chopped bacon. Add butter if necessary. Add the finely chopped roots, onion, garlic, tomato purée, meat bouillon, wine and spices. Stew casserole under cover either on stove or in oven until the meat is tender. Remove the orange peel. When almost done, add the cooked small onions and roasted champignons.
Serve with potato snow and berry jellies.
Approximate energy content/ 100g: 121,9 kcal/511,8 kJ
Lactose-free