Beef Burgundy - classic French cuisine.
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Rigid beef turns incredibly soft and supple thanks to the red wine and a long quenching.
Recipe Beef Bourguignon
Ingredients:
Beef, filet - 1 + 1 / 2kg
Wine - 1 bottle
Bacon - 225 g
Butter - 60 g
Onion - 1 pc.
Salt - to taste
Pepper - to taste
Carrot (small) - 450 g
Flour - 2 tbsp. l.
Tomato paste - 1 tbsp. l.
Garlic - 2 cloves
Celery - 2 stalks
Thyme - 1 sprig
Parsley - 2 sprigs
Bay leaf - 1 pc.
Preparation:
The meat is cut into pieces about the size of three to four centimeters.
Onions cut into large pieces.
Bacon cut into stripes in a width of about half a centimeter.
In a large saucepan bottomed melt the butter. Put the onion and bacon.
Turn the fire on maximum power. Fry for about three to four minutes until golden brown.
Meat salt and pepper. We send in a saucepan. Fry until golden brown.
Making a bunch of celery, thyme, parsley and leafs.
Bandages rope.
Bates fire is less.
Put a carrot, cut into sticks, and bouquet garni.
Simmer, covered, for 20 minutes.
After that, put in a clean dish of meat, bacon, carrot and bouquet garni.
Now we make the fire stronger.
To the resulting juice, add flour and mix thoroughly until smooth.
Add the tomato paste.
Thoroughly mix and cook the mixture for about a minute.
Then to taste with salt and pepper.
We shift to the same finely chopped garlic.
Meat return back into the pan and mixed.
Pour the wine, stir.
Send a bouquet garni in a saucepan.
Close the lid, making fire less and simmer for about two hours.
I look as soon as the meat is completely ready - turn it off.
Bouquet garni throw.
All! Beef Bourguignon prepared. The meat turns out very tender and flavorful with an incredibly delicious sauce. Such meat is well served with mashed potatoes.
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Thank you for reading to the end!