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Monaco Marinade Casserole

2 lb Topside steak
3 Onions; sliced, divided
2 oz Bacon
2 Cloves garlic; crushed
1 Bay leaf
1 Sprig rosemary
3 Sprigs parsley
1 Piece orange rind
1 tb Vinegar
1 1/2 c Claret
2 oz Bacon
2 Carrots; sliced thin
1 tb Red current jelly
Salt & pepper

Cut meat into approxiamtely two inch squares, place in a bowl, and add one sliced onion, garlic, bayleaf, rosemary, parsley, cloves and orange rind. Pour over vinegar and claret. Let stand overnight. Chop bacon and brown slightly with remaining onions in pan. Remove meat from marinade, brown also. Add carrot, season with salt and pepper and pour over the strained marinade liquid. Cover with a closely fitting lid and simmer 2 to 2-1/2 hours or until meat is tender. Lastly, add the red current jelly. Stir until well mixed.

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