Recipe Details | Rick's Cooking School

Ingredients

• ¼ pound salt pork, diced
• 1 large onion, finely diced
• 3 shallots, chopped
• 2 to 4 tablespoons butter, as needed
• 2 pounds beef chuck, in 1-inch cubes
• 2 tablespoons flour
• Salt and freshly ground black pepper
• 4 tablespoons butter, as needed
• ½ cup Cognac
• 2 cups beef stock
• ½ cup Dijon mustard
• 4 tablespoons Pommery mustard
• 4 large carrots, peeled and cut into half-moon slices
• ½ pound mushrooms, stemmed, cleaned and quartered
• ¼ cup red wine