800g Lean Round Steak
plain flour seasoned with salt and freshly ground pepper
3 rashers bacon rind removed (you will need to use the low fat bacon)
MCT Oil for cooking
12 pickling onions
1 cup red wine
2 cups beef stock
1 tspn dried thyme
200g button mushrooms
2 bay leaves
Trim the steak of fat and sinew and cut into 2 cm cubes. Lightly toss in the seasoned flour to coat
shaking off the excess.
Cut the bacon into 2cm squares. Spray some oil in a large saucepan and quickly cook the bacon
over medium heat. Remove the bacon from the pan, then add the meat and brown well in batches.
Remove and set aside. Add the onions to the pan and cook until golden.
Return the bacon and meat to the pan with the remaining ingredients. Bring to the boil, reduce the
heat and simmer covered for 1 1/2 hours, or until the meat is very tender, stirring now and then.
Remove the bay leaves to serve. Mashed potato and steamed green beans are a delicious
accompaniment
plain flour seasoned with salt and freshly ground pepper
3 rashers bacon rind removed (you will need to use the low fat bacon)
MCT Oil for cooking
12 pickling onions
1 cup red wine
2 cups beef stock
1 tspn dried thyme
200g button mushrooms
2 bay leaves
Trim the steak of fat and sinew and cut into 2 cm cubes. Lightly toss in the seasoned flour to coat
shaking off the excess.
Cut the bacon into 2cm squares. Spray some oil in a large saucepan and quickly cook the bacon
over medium heat. Remove the bacon from the pan, then add the meat and brown well in batches.
Remove and set aside. Add the onions to the pan and cook until golden.
Return the bacon and meat to the pan with the remaining ingredients. Bring to the boil, reduce the
heat and simmer covered for 1 1/2 hours, or until the meat is very tender, stirring now and then.
Remove the bay leaves to serve. Mashed potato and steamed green beans are a delicious
accompaniment
Little Leakers
Beef Bourguignon
