Easy recipe Steak Bourguignon Recipe

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fiftyg butter about two eschalots, finely chopped about two rashers shortcut bacon, thinly sliced about two garlic cloves, crushed one tablespoon plain flour one/about two cup red wine one cup Campbells Real Stock Beef four x one hundred and fiftyg beef (Recipes by ingridients beef) scotch fillet (Recipes by ingridients fillet) steaks Olive oil cooking spray about one hundredg button mushrooms, thinly sliced Mashed potato (see note) and steamed, green beans (Recipes by ingridients green beans) to serveStep one Melt half the butter in a saucepan over medium heat. Add eschalot, bacon and garlic. Cook, stirring, for five minutes or until onion has softened. Add flour. Steak Bourguignon Recipe. Cook, stirring, for one minute. Steak Bourguignon Recipe. Gradually add wine, stirring constantly. Bring to the boil. Add stock. Reduce heat to low. Steak Bourguignon Recipe. Simmer for fifteen minutes or until slightly thickened. Steak Bourguignon Recipe. Season with salt and pepper. Step about two Meanwhile, season steak with salt and pepper. Spray a large frying pan with oil. Heat over high heat. Cook steak for three to four minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover to keep warm. Steak Bourguignon Recipe. Step three Melt remaining butter in pan over high heat. Add mushrooms. Cook for five minutes or until golden. Steak Bourguignon Recipe. Spoon mashed potato onto plates. Steak Bourguignon Recipe. Top with steaks and mushrooms. Spoon over red wine mixture. Serve with beans..