Beef with mushrooms and vegetables "Boeuf Bourguignon"
68 180 минут -
Beth, borginián (bœuf bourguignon) Burgundy recipe of tender beef with mushrooms and vegetables with the addition of dry red wine. Fragrant, thick and rich sauce, soft pieces of beef stewed at least 2-3 hours, the dish originally belonged to the peasant class of France, now the name "Beth, borginián" became a household word for the definition of similar dishes not only in French but also in several other cuisines of the world!
Ingredients for Beef with mushrooms and vegetables "Boeuf Bourguignon"
- Beef - 300 g
- Brisket - 80 g
- Red onion - 5 PCs
- Carrots - 4 PCs
- Mushrooms - 100 g
- Green beans - 1 Gorst.
- Cherry tomatoes - 1 Gorst.
- Broth - 250 ml
- Dessert wine - 500 ml
- Butter - 50 g
- Coriander - 1 tsp.
- Thyme - 1 tsp.
- Garlic powder - 1 tsp.
- Paprika sweet - 1 tsp.
Step by step instruction of cooking Beef with mushrooms and vegetables "Boeuf Bourguignon"
The beef is not cut into small pieces;
Roll each piece in flour;
Fry beef in butter until brown on all sides over high heat;
Remove the beef;
The brisket (I had jerked pork neck) cut into strips large onion - half large carrots - sliced or semicircles;
Fry the pork strips;
Add the vegetables, fry for a few minutes until a light crust;
Return the meat to the pan, pour in the stock, bring to the boil, add salt to taste, thyme, paprika, garlic, coriander;
Pour in the wine;
Cover and simmer over low heat for 2-3 hours, the beef should be very soft, liquid paritsa 2 times the sauce to become moderately thick;
If you think the sauce is watery then mix 1 tsp of flour in 50 ml water/broth and pour into the pan additionally;
10 minutes before readiness add the sliced mushrooms, kidney beans and cherry;
Serve hot with greens and a glass of red wine!