Ingredients
- 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
Instructions
- 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.
![](https://i0.wp.com/www.searching4zen.com/wp-content/uploads/2016/05/P1020004.jpg?resize=640%2C480)
The ingredients are ready for the meal. l’entrecôte de boeuf fresh from our local boucherie.
![](https://i0.wp.com/www.searching4zen.com/wp-content/uploads/2016/05/P1020014.jpg?resize=640%2C480)
The lardons sautéing in butter.
![](https://i0.wp.com/www.searching4zen.com/wp-content/uploads/2016/05/P1020008.jpg?resize=640%2C480)
The crispy and browned sirloin.
![](https://i0.wp.com/www.searching4zen.com/wp-content/uploads/2016/05/P1020006.jpg?resize=640%2C480)
Sautéing the shallots
![](https://i0.wp.com/www.searching4zen.com/wp-content/uploads/2016/05/P1020015.jpg?resize=640%2C853)
La Domaine de la Combe au Loup, a very nice Beaujolais wine
![](https://i0.wp.com/www.searching4zen.com/wp-content/uploads/2016/05/P1020018.jpg?resize=640%2C480)
The Shallots and Sirloin Stew with pain et fromage à la truffe
![](https://i0.wp.com/www.searching4zen.com/wp-content/uploads/2016/05/P1020020.jpg?resize=640%2C480)
The Shallots and Sirloin Stew
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