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Beef Bourguignon - BenetDiction
Cuisine et Traditions

Beef Bourguignon

Beef Bourguignon & Tricks according to Ben
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Chef :
Réalisé le :
Famille :
Beef Bourguignon
Temps de préparation : 5 min
Temps de cuisson : 0 min
Temps de repos : 0 h
Temps total : 5min
Nbre de couvert : 4


Approximately 50 g of butter
1.5 kg of meat for Bourguignon (twin and /or paleron)
About 150 g of bacon (smoked preferably)
2 or 3 onions depending on their size or 10 pearl onions
1 clove of garlic
Laurier (2 sheets)
1 clove
2 or 3 medium carrots
4 Paris mushrooms
1 cube of beef broth
4 glasses of red wine (to avoid the one table because it was too sour)
2 or 3 tablespoons a tablespoon of flour according to the consistency of sauce desired

1) heat 2 glasses of red wine with the cube of beef (at first) in a saucepan.
Melt the butter in a fact-any.
Add the meat, the onions, the garlic and the carrots (pre-sliced) and cook for a few moments.
Put the bacon, the thyme, the bay leaves and the cloves.
Season with salt, pepper (watch the salt of the bacon).
When the whole is well coloured, stir in the flour gradually (start with 2 tablespoons and then complete at the end of cooking if the sauce is not quite creamy).
Mix well.
Add the mixture of red wine and a cube of beef in and stir well.
Complete with 2 other glasses of wine after the lumps of flour have disappeared.
It is at this point that the tips to embellish the recipe (personally : I prefer the option prunes + a touch of curry).
It is about ¼ of the time of the end, see a little bit more, it is necessary to add the mushrooms finely chopped.
Adjust the seasoning and then add them to this moment, a spoon of flour if the sauce doesn't seem quite consistent.

Notes du chef

Tips :

- For a recipe a little more pronounced : you can add a branch of celery.
- For a recipe a little more salty , about 10 prunes will do the trick
(especially if the wine is not sweet).
- A hint of curry will come link up your dish.
- There is nothing better than the small pieces of meat to a simmer, and said small pieces of meat said to cook faster !
- Marinate the meat in wine, the sleep, and reuse it subsequently for the rest of the recipe
- Last minute : I will try adding cocoa

Cover :

Potatoes (cooked in salted water because if not in fact-all they absorb all the salt) or fresh pasta.

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