The ORIGINAL GANGSTER with a few Wok and Gong touches! Happy Valentines!
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*Recipe (save for some modifications) is taken from Mastering the Art of French Cooking by Juila Child, Louisette Berthole and Simone Beck.
*Wok and Gong's amounts serve 2 lovebirds!
INGREDIENTS:
Stew:
1/2 cup cubed bacon
1/2 pound stewing beef cut in large cubes
2 carrots
1 small onion
1 tbsp flour
1 cup good red wine
enough beef stock to cover the beef, and extra for adjusting thickness at the end
Salt and pepper
1 clove garlic, minced
1 tsp tomato paste
2 bay leaves
about 1 tsp fresh thyme leaves
2 tsp spicy Dijon mustard
Pearl onions:
12 pearl onions
1/2 cup beef stock
2 bay leaves
sprig of fresh thyme
butter for sauteing
Mushrooms:
Butter for sauteing
1 1/2 cup of button mushrooms cut in large chunks
*Serve the dish with buttered egg noodles, potato puree or a baguette XO
