Boeuf a la bourguignon (burgundy meat)

Category: Meat dishes
Kitchen: french
Boeuf a la bourguignon (burgundy meat)

Ingredients

Beef (tenderloin) 1 -1.2 kg
carrot 1 PC
bulb onions 1 PC
shallot 250 g
Champignon 300 g
thyme, pepper, salt taste
flour 2 tbsp
Red wine 250-300 ml
bouillon 200 ml
cognac 100 ml
tomato paste 1-2 h l
olive oil and butter for frying

Cooking method

  • Boeuf a la bourguignon (burgundy meat)
  • 1. Cut the meat into pieces, dry well, roll in flour and fry on all sides until golden brown. Fry over high heat in small portions. Transfer the fried meat to a heat-resistant dish (you can use a duck), preliminary placing a few sprigs of thyme on the bottom.
  • When all the pieces of meat are fried, deglaze the frying pan with 50 ml of brandy and pour the resulting liquid over the meat.
  • 2. Fry alternately onions and carrots (3-5 minutes each), sprinkle with a pinch of flour at the end of frying and mix thoroughly before sending vegetables to the meat. For frying, use a mixture of olive oil and butter.
  • 3. Pour the meat with vegetables and wine, broth (the liquid should barely cover the meat). Allow to boil quickly over high heat and transfer to an oven preheated to 160 degrees to simmer for about 2 hours.
  • 4. Cut half of the mushrooms into thin slices, leave the rest whole (it is better to use small ones) and fry until tender.
  • 5. Approximately 10 minutes before the end of cooking (the meat should already be soft and tender, the sauce should boil down and thicken) add tomato paste, mushrooms, salt and pepper.
  • 6. Fry shallots (use small onions), stew in a small amount of broth, flambé 50 ml of brandy and serve as a side dish for meat.
  • Boeuf a la bourguignon (burgundy meat)

The dish is designed for

4 servings

Time for preparing:

2.5 - 3 hours

Cooking program:

oven

Note

This version of Burgundy meat is slightly different from the classic one. I haven't used bacon. My family likes it that way. I suggest you try it too.
Cook with love and bon appetit!

Arka
Marina!
How I love this kind of cuisine !!!!!!!!!!!!!
I can directly feel how meat tastes! And wine sauce
Axioma
Twist!
BRAVO! WONDERFUL!
A festive dish! Wine, cognac! Wonderful!
You can die from choking your appetite, even reading this!
Twist
Arka, AXIOMA, thanks for the tip! I really love French cuisine. Almost any dish, even with a set of the simplest ingredients, can create a festive mood. Especially if you cook with love!
Arka
Twistic! Why don't you take it to the competition ?!
Such a dish will only decorate it!
Twist
Arka, it's just my home version. And for the competition, it would be necessary to exhibit a dish in a classic version, strictly observing all stages of preparation and using all the ingredients.
Arka
Quote: Twist

Arka, it's just my home version. And for the competition, it would be necessary to exhibit a dish in a classic version, strictly observing all stages of preparation and using all the ingredients.
Don't tell me!
The competition is full of recipes that are the vision and execution of the recipe author. And they all participate!
And your recipe is worth it!

Forward!!!!!!!!!!!!!!!! Let's fly to the competition!
AlisaS
Quote: Twist

Almost any dish, even with a set of the simplest ingredients, can create a festive mood. Especially if you cook with love!
I absolutely agree with you!
Thanks for your holiday recipe !!!

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