fussion boeuf bourguignon:
In a large saucepan fry the following:
200 gm smoked bacon lardons or smoked streaky bacon, cut into 2cm/¾in pieces.
1 large onion, finely chopped.
½ cup rendered beef fat.
Then add the following:
½ bottle red wine.
2 tablespoons tomato purée.
¼ dozen pressed garlic cloves. ¼ dozen bay leaves.
3 sprigs fresh thyme.
24 baby onions.
300 gm button mushrooms
And some of the following:
1 dozen anchovies.
2 pieces orange peel.
2 tablespoon soy sauce.
2 tablespoons Worcestershire.
Serve with 1 kg lightly diced barbecued steak then dice.
