Beef in Cider
This is an inexpensive dish, although special enough for a dinner party – quite simply a classic boeuf bourguignon only made with cider and every bit as good.
|2 lb (900 g) chuck steak, cut into largish chunks|
|1 medium onion, peeled and sliced|
|12 oz (350 g) small onions, peeled and left whole|
|1 rounded tablespoon plain flour|
|¾ pint (450 ml) dry cider|
|2 cloves garlic, chopped|
|2 sprigs fresh thyme (or ½ teaspoon dried)|
|1 bay leaf|
|8 oz (225 g) streaky bacon in one piece (smoked or green)|
|4 oz (110 g) dark flat mushrooms, sliced|
|salt and freshly milled black pepper|
|Preheat the oven to gas mark 2, 300°F (150°C).|
|Oven temperatures and Conversions|
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|There is no list of equipment specified for this recipe.|
This recipe is taken from Frugal Food
Start off by melting some beef dripping in a very large solid frying pan and frying the sliced onion for 5 minutes. Then turn the heat right up, add the cubes of meat and brown them quickly on all sides, tossing them around frequently.
Next sprinkle in the flour, stir it around to soak up all the juices, then gradually pour in the cider – stirring all the time – and add the chopped garlic and herbs. Season with salt and pepper, then pour the whole lot into a casserole, put the lid on and cook in the oven for 2 hours.
Now, using a bit more beef dripping, fry the small onions and bacon to colour them lightly, and add them to the casserole together with the sliced mushrooms. Then put the lid back on and cook for a further hour. This is nice served with buttered noodles or onion-flavoured rice.
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