- 1 rasher of bacon, cut into small pieces
- 250g round steak, cut into 2.5cm cubes
- 1 small shallot, peeled and finely chopped
- 1 clove garlic, sliced
- 1 small carrot, peeled and sliced
- 3 or 4 mushrooms, sliced
- 1 tablespoon olive oil
- 1 teaspoon plain flour
- 1/2 cup beef stock
- 1/2 cup red wine
Preheat oven to 180oC.
Cook bacon in a small heavy based saucepan over medium heat until browned and the fat is released. Remove bacon from the pan and set aside. Reserve the fat in the pan.
Increase the heat to high and cook the beef until browned. Reduce the heat to medium and add the onion, garlic, carrot and mushrooms. Cook until onion is soft and translucent. Remove from pan and set aside.
Add olive oil to pan and add flour. Cook until a dark golden brown. Remove pan from heat and gradually add the stock and wine, stirring until well combined. Return to heat and stir until sauce boils and thickens.
Place meat and vegetable mixture into a 750ml (3 cup capacity) ovenproof dish and pour over sauce.
Cover tightly and cook for 60 minutes.
Serve with crusty bread.
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