Ribeye steak --------------------- 1 kg (2lbs)
Butter ------------------------------- 90 g (3oz)
Brandy ------------------------------- 2 T
Brown mushrooms ----------300 g (10oz)
Baby onions ------------------- 300 g (10oz)
Red wine --------------------------- 2 C
Port wine --------------------------- 1 C
Water --------------------------------- 1 C
Tomato puree ----------------- 120 g (4oz)
Bay leaves ------------------------- 2
Bean sprouts ------------------ 800 g (24oz)
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Cut rib steak into large cubes. Heat 60g (2oz) butter in a pan and cook the beef in small quantities.
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Cook until brown all over.
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Remove meat after each small portion is fully cooked.
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Place all the beef back in the pan and flame the brandy.
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Remove the beef from the pan and add 30g (1oz) butter. Add the onions and mushrooms and stir for a few minutes.
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Remove the onion and mushroom mix from the pan. Place the beef back in the pan.
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Add wine, port wine, water, tomato puree and bay leaves.
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After boiling, place lid on the pan and reduce heat. Cook for about 1 hour.
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Place the mushrooms and onion back into the pan.
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Cook uncovered for 20 minutes.
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Salt and pepper to taste.
12. Sautee bean sprouts in another pan for 30 seconds and serve alongside the beef stew.