3 to 4 lbs. lean beef, cut into lg. cubes
4 lg. slices salt pork, cut into sm. pieces
Flour
1 tsp. salt
1 tsp. pepper
1 leek or several green onions
2 to 3 sprigs parsley
2 cloves garlic
1 to 1 1/2 c. red wine
1/2 lb. mushrooms
4 tbsp. butter

In large heavy skillet or Dutch oven, heat pork over low heat until fat melts. BROWN WELL beef cubes which have been rolled in flour. Add butter or bacon fat if necessary. When all are browned, add leek, salt, pepper, parsley and garlic. Cover with wine, bring to a boil and lower fire to simmer. Cover and cook until tender (about 1 1/2 hours). Remove beef from pan and strain sauce. Saute mushrooms in butter until lightly browned. Add mushrooms and beef to sauce. Taste for seasoning. Serve with rice or noodles.