Description
Boeuf Bourguignon — (beef Burgundy) is a traditional, but not widespread French cuisine. Prepared from steamed, lightly fried pieces of beef in a thick wine sauce with beef broth, seasoned with garlic, onions, carrots, mushrooms. I must warn you that given the length of stewing meat in the oven (almost three hours!), on cooking takes time, but believe me, the result is worth it! The meat comes out incredibly soft, and the sauce of vegetables and wine flavorful.
Ingredients
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Beef
1 kg
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Carrots
1 piece
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Onion
5 piece
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Bacon
110 g
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Mushrooms
400 g
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Broth
650 ml
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Dry red wine
500 ml
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Dry white wine
150 ml
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Olive oil
5 Tbsp
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Butter
30 g
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Tomato paste
1 Tbsp
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Bay leaf
5 piece
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Garlic
2 tooth
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Flour
2 Tbsp
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Thyme
0.2 tsp
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Greens
-
Salt
-
Black pepper
Cooking
First prepare all the ingredients for the meat.
And also for the sauce of the "pearl onions" and mushrooms.
Put the bacon in the pan and cook for 10 minutes.
At this time, cut the beef into pieces.
When the bacon has dovarese, we put him on the Board. The broth is drained.
Cut the bacon into thin strips.
Take a dry frying pan, pour olive oil and fry the bacon until Golden brown.
Remove with a tissue excess fat.
In the remaining oil fry the beef. Fry on high heat on each side until Golden color. The pieces should not touch, so I have to fry it in 2-3 sets.
Careful to keep the meat from burning.
Put the meat in a saucepan with a thick bottom.
Slice carrot pieces and onion half-rings. Fry in the remaining fat.
For meat, place pieces of bacon, roasted vegetables, pressed garlic, Bay leaves 3 pieces, add salt, pepper, thyme.
Pour broth 500 ml red wine.
Bring to a boil.
And place in preheated oven at 160-170 degrees for 2.5-3 hours.
At this time, make sauce. Cut the bulbs into quarters. Of course it is better to take small, whole heads, but I unfortunately did not have them.
Saute onions in a mixture of olive oils and butter. Fry the onion for about 10 minutes.
Put the onion in the pan.
Pour broth 150 ml white wine, put herbs, thyme, salt, pepper. And cook on slow heat for 40 minutes.
Until all the liquid is evaporated and onions are soft.
Now cut the mushrooms.
And fry in mixture of olive and butter.
Put the onion.
After a time, we pull out our meat.
Pour through a sieve all of the liquid.
Add flour, bring to a boil, allow to thicken.
Spread meat on top of onions and mushrooms.
Pour the sauce. Bring to low simmer and cook for 10 minutes
Well, that's all! Our Boeuf Bourguignon is ready) Bon Appetite!
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