Ingredients
- 4 tbsp butter
- 2 tbsp bacon fat
- 3 lbs sirloin steak, cubed
- 1 tbsp flour
- 2 tsp salt
- 1/2 tsp pepper
- 1 bay leaf
- 1/2 tsp basil
- 1/2 tsp oregano
- 1 garlic clove, minced
- 1 cup red wine
- 1 lb carrots, peeled and sliced
- 1 tbsp sugar
- 3/4 Madeira wine
- 1/4 cup brandy
Preparation
Step 1
Heat 2 tbsp each of butter and bacon fat in a heavy skillet. Brown beef well. Arrange in large casserole. To fat in skillet, add flour, salt, pepper, bay leaf, basil, oregano and garlic. Stir until flour is browned. This recipe can be prepared to this stage, the day ahead and refrigerated. Strain liquid from onions, add water to make scant 2 cups, add to skillet, stirring until thickened. Add red wine to skillet. Stir until smooth and thickened. Pour over meat in casserole. Cover and bake about 1 1/2 hours in a 300F oven.
Heat remaining 2 tbsp butter in skillet, stir in sugar. Add carrots, stir-fry until slightly browned. Add vegetables and Madeira to casserole and continue to cook, covered for 30 minutes longer. Stir in brandy just before serving. Serve with wild rice, green salad and garlic bread.