Description
Boeuf Bourguignon (bœuf bourguignon) - Burgundy recipe of tender beef with mushrooms and vegetables with the addition of dry red wine. Fragrant, thick and rich sauce, soft pieces of beef stewed at least 2-3 hours, the dish originally belonged to the peasant class of France, now the name "Boeuf Bourguignon" became a household word for the definition of similar dishes not only in French but also in several other cuisines of the world!
Ingredients
-
Beef
300 g
-
Brisket
80 g
-
Red onion
5 piece
-
Carrots
4 piece
-
Mushrooms
100 g
-
Green beans
1 handful
-
Cherry tomatoes
1 handful
-
Broth
250 ml
-
Dessert wine
500 ml
-
Flour
-
Butter
50 g
-
Coriander
1 tsp
-
Thyme
1 tsp
-
Garlic powder
1 tsp
-
Paprika sweet
1 tsp
-
Salt
Cooking
The beef is not cut into small pieces;
Roll each piece in flour;
Fry beef in butter until brown on all sides over high heat; remove the Beef;
The brisket (I had jerked pork neck) cut into strips large onion - half large carrots - sliced or semicircles;
Fry the pork strips;
Add the vegetables, fry for a few minutes until a light crust;
Return the meat to the pan, pour in the stock, bring to the boil, add salt to taste, thyme, paprika, garlic, coriander; Pour in wine; cover and simmer over low heat for 2-3 hours, the beef should be very soft, liquid paritsa 2 times the sauce to become moderately thick; If you think the sauce is watery then mix 1 tsp of flour in 50 ml water/broth and pour into the pan additionally;
10 minutes before readiness add the sliced mushrooms, kidney beans and cherry;
Serve hot with greens and a glass of red wine!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.