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Beef bourguignon
Boeuf bourguignon (French bœuf bourguignon - beef in Burgundy) is a traditional, but not widespread dish of French cuisine. Prepared from stewed, lightly fried pieces of beef in a thick wine sauce on beef broth, seasoned with garlic, onions, carrots, mushrooms.
How to cook Beef bourguignon
Step 1
Fry vegetables and beef. Slicing as desired. Prepare the sauce. When all the beef is fried, look for fat left in the goose and, if necessary, adding a little more oil, fry finely chopped garlic, onion and leek, as well as slightly larger carrots. After frying the vegetables on all sides, pour brandy into the goose coop, which will immediately boil, and with a spatula scrape off all the pieces stuck to it from the bottom, which will soon dissolve in the sauce. Spread the vegetables evenly across the bottom of the casserole, and top with the beef and bacon, as well as the bouquet garni: it's best to make it into a cheesecloth bag so that the herbs and spices can be easily removed and thrown away when the Burgundy beef is done. Pour in the wine, cover the goose with a lid and cook in the oven at 160°C for 3 hours.
Step 2
Pour the sauce over the beef and put it in a cold place for 5-6 hours. After that, take out the beef and roll each piece in flour. Fry the meat in vegetable oil in a deep saucepan. Add tomato paste. Fry, stirring constantly and not allowing to brown. The crust should not be hard. Add sauce, vegetables and beef broth. Let the mass boil, then reduce the heat and cook for 2.5 hours until the meat becomes soft and the sauce thickens. Saute the mushrooms 15 minutes before they are ready. Add mushrooms to the pot and turn off after 15 minutes
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