Easy Beef Bourguignon
This is an easy dish to do with maximum flavour the recipe was adapted from a recipe on French cooking academy Youtube page https://www.youtube.com/channel/UC0lG3Ihe4LGV851lODRIS5g
Ingredients for 4
500-750 grams of Casserole steak
approx 300 ml of good beef or veal stock
approx 300ml of Red Burgundy wine
1 carrot diced
1 Onion diced
1 Bouquet Garni
2 Garlic Gloves
20 grams of Plain Flour
For Garnish
100 grams of Mushrooms Fried
100 grams of bacon cut into cubes Fried
10 shallots or pearl onions Carmelised by covering in water , 2 big pinches of sugar and 2 nudges of butter and cook until water evaporates.
Parsley
Method
1) Brown the beef and set aside whilst doing turn your oven at 240 oC , and slowly warm the wine and stock
2) Then cook the carrots and Onions for 5 minutes
3) Add the beef back and add the flour and put in an oven for 5 minutes
4) Take out and mix the flour well
5) Add the stock and wine so it just covers the meat
6) Add the garlic cloves and Bouqet Garni
7) Put in the oven at 200 oC and check from time to time
8) When cooked take the meat out , sieve the sauce and pour over the meat add the mushrooms , bacon and carmelised onions and garnish with parsley.
Ingredients for 4
500-750 grams of Casserole steak
approx 300 ml of good beef or veal stock
approx 300ml of Red Burgundy wine
1 carrot diced
1 Onion diced
1 Bouquet Garni
2 Garlic Gloves
20 grams of Plain Flour
For Garnish
100 grams of Mushrooms Fried
100 grams of bacon cut into cubes Fried
10 shallots or pearl onions Carmelised by covering in water , 2 big pinches of sugar and 2 nudges of butter and cook until water evaporates.
Parsley
Method
1) Brown the beef and set aside whilst doing turn your oven at 240 oC , and slowly warm the wine and stock
2) Then cook the carrots and Onions for 5 minutes
3) Add the beef back and add the flour and put in an oven for 5 minutes
4) Take out and mix the flour well
5) Add the stock and wine so it just covers the meat
6) Add the garlic cloves and Bouqet Garni
7) Put in the oven at 200 oC and check from time to time
8) When cooked take the meat out , sieve the sauce and pour over the meat add the mushrooms , bacon and carmelised onions and garnish with parsley.
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