Ingredients
2½ lb topside
1 large carrot
2oz butter
1 small onion chopped
1 teacup of red wine
2 heaped tablespoons of flour
Salt and pepper
Method
Mix flour, salt and pepper and coat meat. Brown the meat and remove from pan. Melt the butter, fry carrots and onion. Return meat and add the wine. Cover with a tight fitting lid and simmer for 2 hours or until tender, turning meat once.
Tip: Watch it does not boil dry. If necessary, add boiling water.
