Beef Yvonne - Carbonon de boeuf

While the meat dish is cooking prepare desired amount of plain boiled rice.

Peal and chop the onions into 1/2 ring slices. Add small amount of olive oil to a skillet and add the onions. Cook until translucent.

Meanwhile chop the beef into 1 cubes and place in a large saucepan add finely chopped garlic.

When the onions are translucent add these to the saucepan and stir to produce an even mix with the meat. Add the stock cubes and about 2 inches of water to the bottom of the pan. Bring the pot to the boil then turn to a medium heat and cook with the lid off to ensure that the water content stays low. Stir occasionally.

Chop the bacon into small pieces trimming as much fat as possible. Use the leanest bacon possible. Irish bacon is preferred since this is very lean. Ensure all bacon pieces are separated.

Add the bacon to the pot after about 20 minutes of cooking. Stir in to ensure an even mix.

Cook until the beef is tender, usually about 30 - 40 minutes depending on the cut used.

Mix about a tablespoon of cornflour with a little water in a cup or bowl to produce a smooth mixture. Add to the pot and stir briskly until thickened to a sauce like consistency. Add more cornflour mix if necessary to produce the desired thickness.

Drain the rice and place in a ring around the outside of the plate. Ladle a serving of the Beef Yvonne into the central space and serve. This dish goes well with broccoli as a side vegetable dish.

Add salt at the table to taste. Bacon can be salty and vary with each package so it can easily add sufficient salt to the dish.

The dish freezes very well. It is very useful for unexpected guests as it can be pulled out at short notice to produce a very impressive and tasty dish.