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    Source of Recipe


    1 kg cross-cut blade steak
    4 Tbsp oil
    2 Tbsp flour
    1/2 tsp salt
    freshly ground black pepper
    1 cup red wine
    1 1/2 cups beef stock
    1 bay leaf
    1 large sprig oregano
    2 stalks parsley
    2 cloves garlic
    6 shallots
    200g brown button mushroom
    1/4 cup chopped parsley

    Trim meat and cut into 3cm cubes. Heat oil in a large heavy based
    casserole dish. Fry the meat in batches until brown on all sides.
    Return all the meat to casserole and sprinkle over flour, salt and
    pepper. Toss with meat until flour has coloured lightly and stuck
    to the base of the casserole. Add wine and stock and stir around
    scraping up the stuck in bits. Tie oregano, parsley and bay leaf
    together with a piece of string and place in the casserole. Crush
    garlic, peel and chop finely. Peel the shallots and to the casserole
    with the garlic. Cover with lid and bake at 180 C for 1 hour.
    Wipe mushrooms, cut in half and add to the casserole, stirring
    through. Cook a further 30 minutes or until meat is tender. Remove
    the bay leaf etc. and sprinkle with the parsley.




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