3 lb beef flank steak cut into 2 to 3 inch cubes
1 .2 lb pork flank steak seasoned with ancho chile, cumin, salt and pepper
broil pork steak on grill, slice, (and use meat for tacos) and use fattier pieces saved for lardons
melt lardons in cast iron griddle, brown beef and move to casserole pot
deglaze with 3 cups of burgundy and add to casserole
add lardons
add 2 cups of beef bullion - almost enough to cover the meat
add 2 - 3 cloves of mashed garlic, 1 Tbsp tomato paste, 1/2 tsp thyme and 1 bay leaf
bring to simmer and place in lower oven rack to simmer for 3 hours
wash, dry and quarter 1 lb of mushrooms
heat 1/2 T olive oil and 1 1/2 T Butter till butter foam starts to subside, then add mushrooms
remove and toss w 1/4 tsp salt
boil water, place 18 - 24 small white onions
peel, cut slits in their bottoms, and place in a single layer with 1 Tbsp butter and 1/2 tsp salt
Simmer carefully for 30 minutes, remove onions and set aside liquid for further use
set cover askew, drain and measure to 2 1/2 cups or add beef bullion
heat, skim off fat, simmer, and correct seasoning
cream 3T flour and 3 T butter, add a few spoonfuls of liquid, blend with a wire whip and add back to liquid
bring to simmer and add onion broth to finish sauce
add mushrooms and onions to meat, cover with sauce and simmer for 5 minutes
serve immediately with salad, french bread and wine you used for cooking
or let cool uncovered, then refrigerate for future use