- 200 grams lardons
- 1 pound sirloin cut into cubes
- 1 cup flour
- ½ teaspoon oregano
- ½ teaspoon pepper
- ½ teaspoon savory
- ½ teaspoon basil
- ⅛ cup olive oil
- 6 large shallots cut into quarter
- 2 red potatoes cut into cubes
- 16 ounce can of crushed tomatoes
- 1 cup water
- 1 cup red wine
- Sauté the lardons in butter until tender and brown, do not crisp them. Remove from the sauce and save the melted butter for the sirloin.
- Toss the cubed meat in flour and all the spices. It is easiest to do this in a paper bag as it rids the kitchen of mess and flour and you can dispose of the remaining ‘breading.’
- Sauté the sirloin in the melted butter from the lardons until brown. You may have to do this in a few batches so as not to crowd the cubes and thus ‘steam’ them instead of brown them. Add shallots and sauté five minutes.
- Add cubed red potatoes and sauté an additional three minutes.
- Add tomatoes, wine and water and let simmer five minutes.
- Stir and simmer 30 to 40 minutes.
The ingredients are ready for the meal. l’entrecôte de boeuf fresh from our local boucherie.
The lardons sautéing in butter.
The crispy and browned sirloin.
Sautéing the shallots
La Domaine de la Combe au Loup, a very nice Beaujolais wine
The Shallots and Sirloin Stew with pain et fromage à la truffe
The Shallots and Sirloin Stew