- 1 ⅕ kilograms Beef (Flower, Rose)
- 50 milliliters vegetable oil
- 4 garlic
- 1 sprig rosemary
- 2 bay leaves
- 1 teaspoon thyme (dried)
- 3 parsley
- 750 milliliters Red wine
- 4 centiliters Cognac (or brandy)
- 500 grams shallots (or small onions)
- 75 grams streaky Bacon
- black peppers
- 200 grams button Mushroom
- 50 grams softened butter
- 2 tablespoons Pastry flour
- 1 bunch chopped parsley
Cut beef into 3 cm (approximately 1 inch) cubes. Place in a large pot and drizzle with 2 tablespoons oil. Add two peeled, quartered garlic cloves, a bay leaf and herbs (except the thyme). Pour in red wine and cognac or brandy. Cover and leave overnight. Peel shallots. Remove the meat, drain and set aside the liquid.
Heat 1-2 tablespoons oil in a pan.
Cook the cut strips of bacon in oil.
Remove and drain on paper towels.
In the remaining oil, cook the drained meat portions.
Pour marinade through a sieve.
Reduce by half and add the remaining garlic along with a bay leaf and thyme.
Add peeled shallots and half the butter. Cover and allow to simmer on low heat for 3 hours.
Add the cleaned quartered mushrooms 10 minutes before end of cooking.
Knead remaining butter with flour and add to the liquid. Cook for 7 minutes.
To serve, garnish with parsley. Serve with parsley potatoes.