Just a note of trivia….this is my 1700 recipe on this site.
We all have to try something a little different to break the ‘same old – same old’ way we do things. This may be just one more for your to try.
- 4 oz. pancetta
- 2 – 3 lb. sirloin tip roast
- 3/4 lb. large white mushrooms, cut in quarters
- 3 carrots, peeled and chopped
- medium onion, grated
- 2 garlic cloves, peeled and minced
- 1 tbsp. butter
- 3 tbsp. flour
- 1 cup beef broth
- 2 cups full bodied red wine
- 1/4 cup dried mushrooms
- 1 tbsp. dried thyme
- 1 bay leaf
Slice the pancetta in bite size pieces and heat in a large pot. Stir often until it becomes crispy around the edges. This should take about 10-12 minutes. Spoon into a small bowl, leaving the fat behind.
Cut the steak into bite size pieces, and in batches, add the beef to the pot. Cook, over a medium high heat for about 6 minutes. Transfer to a bowl and repeat with the rest of the meat, leaving the pot totally empty.
Add the butter, mushrooms, carrots, celery, onion and garlic to the pot. stir occasionally for about 4 minutes. Add the beef and pancetta to the pot. Sprinkle with the flour and continuously stir for another 2-3 minutes.
Add the broth and wine. Bring to a boil, reduce the heat and simmer until tender. This could take about 2 hours. Check halfway through the cooking time to see if it needs more wine. Remove the bay leaf and thyme. Remove the bay leaf and thyme.
If not, pour yourself one. Everyone will love you for this. Add a crisp salad (Caesar, perhaps?) and a slice or two of an Artisan bread. You can also serve a side of garlic mashed potatoes with this.