 | | Directions |
- Cook four slices of bacon. When crisp, remove to a paper towel to drain.
- In the bacon drippings, place rolled steak and cook for 2-3 minutes on each side to brown. Remove to a plate and set aside.
- Add onion and cook for 3-5 minutes.
- Add chopped garlic, bay leaves and thyme. Cook for 2 minutes.
- Deglaze the pan with red wine. Stir, scraping up the bits on the bottom.
- Add the beef stock and bring to a boil, then reduce to a simmer.
- Add the steak and carrots to this sauce.
- Place in a 350°F oven and cook for 1 1/2 hours, covered.
- Turn meat half way through cooking.
- Remove meat from sauce, let rest for 10 minutes.
- Meanwhile, place pan back on the stove top on medium high heat, boil 1 minute then reduce heat and simmer for 10 minutes to reduce the sauce.
- Add bacon and serve as a gravy. It will have a consistency of an au jus.
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Prep Time: 15 minutes
Cook Time: 2 hours
Container: large roasting pan and sauté pan
Servings: 8
|  | | Ingredients | | - | | 4 slices bacon |
| - | | 1/2 cup onion - chopped |
| - | | 3 cloves garlic - chopped |
| - | | 3 bay leaves |
| - | | 2 tablespoons fresh thyme |
| - | | 1 cup red wine |
| - | | 6 cups beef stock of beef boullion |
| - | | 6 large carrots - cut into fourths |
| - | | 3 pounds stuffed rolled round steak |
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