Category: Beverages

2 lb Beef rolled rump roast*

1/4 cup All-purpose flour

2 tbsp Olive oil

2 tbsp Vegetable oil

1 Clove garlic

1 1/4 cup Dry red wine

1 1/2 cup Water

1/2 Small bay leaf

1 1/4 tsp Salt

2 Sprigs parsley

3 Slices bacon,diced

18 Small white onions

3 tbsp Tomato paste

1/2 tsp Dried thyme leaves

1/4 tsp Ground pepper

2 tbsp Butter or margarine

18 Small mushroom caps

Heat oven to 325'. Coat beef cubes with flour. Heat oil in Dutch oven. Brown beef cubes in hot oil. Add garlic; cook 1 minute. Remove garlic and fat. Add wine and enough water to just cover the meat. Stir in bay leaf, salt and parsley. Cover and bake 2 hours.



Fry bacon just until lump. Add onions; cook until light brown. Stir bacon and onions into beef cube mixture. Cover andb ake until beef cubes are tender, about 40 minutes.



Stir in tomato paste, thyme and pepper. Cover and bake 10 minutes. Melt butter in 6-inch skillet. Cook and stir mushrooms in butter until tender; arrange on top.



*NOTE: Beef bottom round or boneless chuck eye can be substituted for the beef rolled rump roast.