Bergundian Casserole

Serves 4-6     3 hours cooking time

3 pounds blade bone steak
2 level tablespoons flour
3 ounces butter
2 onions
1 pound tomatoes, peeled
1 small veal knuckle
1 pint burgundy
3 carrots, roughly chopped
3 cloves
1’/2 level teaspoons salt
pinch of white pepper

Cut steak in 2 or 3-inch squares and coat well in flour. Melt butter in pan and fry meat until browned, then place in casserole dish. Brown sliced onions and add tomatoes, cooking until tender. Add burgundy, bring nearly to the boil and then pour into casserole dish over meat. Cook for 2 hours on stove and then add carrots, salt, pepper and cloves, and veal knuckle. Cook for another hour before serving.

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