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Beef topside with red wine and bacon

Ingredients

  • 1 tbsp sunflower oil
  • 1 kg piece beef topside
  • 400g shallots, peeled
  • 100g bacon lardons
  • 150g button mushrooms, wiped
  • ½ bottle red wine
  • 1 tsp paprika
  • 300ml beef stock
  • 2 tbsp instant gravy granules
  • Freshly ground black pepper

Method

  1. Heat the sunflower oil in a large flameproof casserole and fry the topside joint on all sides to seal the meat. Add the shallots, bacon lardons and mushrooms to the pan and cook until they are beginning to take on a little colour.
  2. Add the wine, paprika and stock and bring to the boil. Cover, reduce the heat and simmer for 1 hour 30 minutes until the beef is cooked through. Remove the lid and carefully lift the joint out. Bring the pan juices to a rolling boil, whisk in the gravy granules and cook until it thickens a little. Serve slices of Beef topside with a generous ladle of the red wine and shallot sauce

Goes well with...

Morrisons Carmenere

Morrisons Carmenere

"Soft ripe & silky fruit, complex & well-balanced, with lovely chocolate & plum flavours"

Perfect with..."Perfect with lasagne or other hearty meat dishes"

Grape:
Carmenere
Country:
Chile
Price:
£5 - £7
Region:
Colchagua
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6 Serves 6 people
15 Preparation time of 15 mins
100 Cooktime for 100 mins
346
Calories
17%
3.8g
Sugar
4.2%
12.3g
Fat
18%
3.5g
Saturate
17.5%
2.1g
Salt
35%
of your Guideline Daily Amount (GDA)

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