CLASSIC BEEF BOURGUIGNONNE

Ingredients

 

500g beef rump steak, trimmed and cut into cubes

6 teaspoons plain flour   3 teaspoons margarine spread

1 cup small pickling onions, parboiled

1 large carrot, thinly sliced (about 1 cup)

2 cups red wine   1 can (425g)  crushed tomatoes

1 tablespoon fresh thyme leave

2 slices turkey pastrami, cut into strips

1 cup sliced button mushrooms

1/4 cup sliced spring onions/ shallots

Procedure

Toss beef with flour until coated.  Spray a large non-stick pan with olive oil cooking spray.  Heat pan over a medium heat.  Add beef to pan, cook, stirring occasionally, until browned, about 5 minutes.  Place beef on a plate.  Wipe the pan out with paper towels.

 

In the same pan, melt margarine over a medium heat.  Add onion and carrot to pan and cook, stirring frequently, until the onion is soft, about 5 minutes.  Add beef, wine, tomatoes and thyme.

 

Cover and bring to the boil.  Reduce heat to medium-low.  Cook for 20-25 minutes until beef and vegetables are tender. 

 

Add pastrami, mushrooms and spring onions to the pan.  Cook over a medium heat for 5 minutes.  Serve.

Serving Information

• Serves: 4
• Fat: g
• Calories: