Beef Bretonne

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This was a recipe my mother used to make for special occasions and around the holidays. I'm not sure where she found this but it was always a favorite and often requested. It is on the order of a stroganoff but has an incredible distinctive taste all its own - which i like to call

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Steps

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Trim off all fat from meat and cut into 3 / 4 inch cubes.

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Melt butter in deep skillet.

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Crush garlic and add to melted butter.

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Brown meat on all sides in garlic butter.

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Add thinly sliced onions to meat and cook until onions are soft but not brown.

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Remove meat and onions and blend flour with remaining juices.

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Add remaining ingredients to flour and juices , blending until sauce is slightly thickened.

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Return meat and onions to skillet , cover and bring just to a boil.

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Lower heat and simmer for 1.

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5 hours or until meat is tender.

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Serve over cooked broad egg noodles.

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Ingredients

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round steaks, butter, garlic, onions, flour, pepper, salt, rosemary, oregano, burgundy wine, strong black coffee