INGREDIENTS

• beef, preferably flank: 1 kg.;
• mushrooms: 500 g.;
• dry red wine: 2 glasses;
• flour: 2 tbsp.;
• onions, preferably shallots: 300 g.;
• bacon: 300 g.;
• freshly ground pepper, salt, bay leaf.

METHOD

1. Cut the meat into 2 cm. pieces. Bring to a crust in a hot frying pan with a small amount of vegetable oil. Transfer to a bowl or saucepan.
2. Pour one and after half an hour of stewing a second glass of red wine. Simmer covered over low heat for an hour.
3. Fry the bacon cut into small pieces in a pan from under the meat, then add the mushrooms there. After 10—15 minutes, put the bacon and mushrooms in a pot with meat.м.
4. In the same pan, add coarsely chopped onion or shallots divided into whole slices. After 10—15 minutes, put the fried onions in a pot.
5. In the same pan, add flour and a glass of water. Allow the flour to dissolve and at the 50th minute pour the contents into the pot. Simmer for another 10 minutes.