From "Australian Women's Weekly French Cooking Made Easy" page 41
- 1.5kg rib steak
- 60g butter
- 2 tablespoons brandy
- 250g baby mushrooms
- 200g baby onions
- 30g butter, extra
- 2 cups dry red wine
- 1 cup port
- 1 cup water
- 1/2 cup canned tomato puree
- 2 bay leaves
- 2 tablespoons cornflour
- Cut the steak into large cubes. Heat the butter in a large frying pan, add steak to pan in small quantities, cook stirring, over heat until well browned all over.
- Return all of the steak to the pan with the brandy, flame the brandy. When the flame has subsided remove the steak.
- Remove stalks from mushrooms and outer skin from onions. Add the mushrooms and the onions to the pan with the extra butter. Cook, stirring, for 2 minutes. Remove mushrooms and onions from the pan.
- Return the steak to the pan add the wine, port, half the water, tomato puree and the bay leaves. Bring to the boil, reduce heat, cover, simmer for 1 hour or until steak is tender.
- Add the mushrooms and onions to the pan, cook uncovered for 30 minutes.
- Stir in the blended cornflour and remaining water, stir constantly over heat until mixture boils and thickens.