STEAK BURGUNDY

2 Sticks Celery - Diced Small
6 Strips Bacon - Chopped
1/2 Tsp Pepper
2 Cups Good Red Wine
1/2 Tsp Thyme
2 Bay Leaves
2 Tbsp Tomato Paste
1 Small Green Capsicum - Diced Small
4 Tbsp Flour
6 Cloves Garlic - Chopped
300gms Button Mushrooms
1 Small Red Capsicum - Diced Small
1 Tsp Salt
1 Large Carrot - Diced Small
2 Cups Beef Stock
6 Pieces Sirlion Beef 25mm thick
1 Large Onion - Diced Small

Mix flour, salt and pepper. Fry bacon pieces until crisp. Remove from pan and place in casserole dish. Dust steaks in flour mixture and seal well. Remove and place in casserole dish. Add vegetables, bay leaves and garlic to pan and stir, add tomato paste cook for 2 minutes. Add 2 tablespoons of flour mixture and cook for 1 minute. Pour wine and let boil, then add stock and add thyme. Bring back to boil, taste for seasoning. Pour vegetable mixture over meat and cook for 2 hours at 160 degrees in oven. This dish is much nicer prepared 2 days in advance. Reheat in oven for 45 minutes at 150 degrees or until it has warmed through. Serve with steamed vegetables.