150g of smoky bacon, cut into 1cm cubes
200g of small onions
500g of mushrooms, halved
4 tablespoons of olive oil
2kg of top round beef, cut into 3cm cubes
5 cloves of garlic, minced
1/2 cup of all-purpose flour
6 cups of dry red wine
1 tablespoon of paprika
5 sprigs of thyme
1 tablespoon of rosemary
1 bay leaf
Salt and black pepper to taste
150g of smoky bacon, cut into 1cm cubes
200g of small onions
500g of mushrooms, halved
4 tablespoons of olive oil
2kg of top round beef, cut into 3cm cubes
5 cloves of garlic, minced
1/2 cup of all-purpose flour
6 cups of dry red wine
1 tablespoon of paprika
5 sprigs of thyme
1 tablespoon of rosemary
1 bay leaf
Salt and black pepper to taste
Fry the bacon in medium heat until lightly browned
Add the onions and fry for a few minutes, stirring occasionally
Add the mushrooms, cover, and cook for 10 minutes
Remove the bacon, onions, and mushrooms. Reserve
Dredge the beef in flour, shaking off excess
Fry the beef in olive oil until browned on all sides
Add the garlic and fry for a bit longer
Sprinkle with paprika, thyme, and rosemary
Add 2 cups of water, red wine, paprika, thyme, and bay leaf
Season to taste
When simmering, stir well, cover, and cook on low heat for about 1 hour, or until the beef is tender
If necessary, add a bit more water
Add the reserved bacon, onions, and mushrooms
Mix well and cook for another 15 minutes
Remove the thyme and bay leaf
Serve in 12 portions
Note: Serve with fried pork rinds in a little butter.
