Beef Bourguignon

Name: Beef Bourguignon
Yield: 6 porsiyon
Cuisine: Turkish
Ingredients: Bacon slice; bay leaf, crumbled; 2 ml Beef stock or canned bouillon; 1 g carrot, sliced; 9 Fireproof casserole dish; 2 yemek kaşığı flour; 3 bardak full-bodied young red wine; 3 pound Lean stewing beef, cubed; 2 lt mashed garlic; 1 yemek kaşığı olive oil or cooking oil; 1 onion; 0.25 çay kaşığı pepper; 1 pound quartered fresh mushrooms sautéed in butter; 1 çay kaşığı salt; 18 small white onion; 0.5 çay kaşığı thyme; 1 yemek kaşığı tomato paste

🍽️ 6 porsiyon

Malzemeler

Malzemeler
Bacon slice
bay leaf, crumbled
2 ml Beef stock or canned bouillon
1 g carrot, sliced
9 Fireproof casserole dish
2 yemek kaşığı flour
3 bardak full-bodied young red wine
3 pound Lean stewing beef, cubed
2 lt mashed garlic
1 yemek kaşığı olive oil or cooking oil
1 onion
0.25 çay kaşığı pepper
1 pound quartered fresh mushrooms sautéed in butter
1 çay kaşığı salt
18 small white onion
0.5 çay kaşığı thyme
1 yemek kaşığı tomato paste

Hazırlanışı

Remove rind and cut bacon into lardons (sticks 1/4-inch thick and 1 1/2 inches long). Simmer rind and bacon for 10 minutes in 1 1/2 quarts water. Drain and dry.

Preheat oven to 450 degrees.

Sauté the bacon in oil over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Set casserole aside. Reheat until fat is almost smoking before you sauté the beef.

Beef Bourguignon

Malzemeler

Hazırlanışı

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