Another recipe that will be evaluated byThe dignity of all gourmets: meat in Burgundy. This dish uses an original composition of parsley, thyme and bay leaves, which will give your culinary masterpiece a special flavor.
You will need
- - 1 kg of pulp of beef-
- - 1 large carrot-
- - 1 onion-
- - 2-3 cloves of garlic-
- - 300 g of champignons-
- - 1/2 liter of dry red wine-
- - 1/2 l of beef broth-
- - olive oil-
- - 2 tablespoons of flour-
- - a bouquet of garnishes (2 sprigs of thyme, 2 sprigs of parsley, 2 bay leaves - all tied with a culinary thread) -
- - salt.
Rinse beef thoroughly. Cut it and then cut it into large pieces. Each piece roll in flour and fry in vegetable oil. By the time you fry, the skillet with butter should be well warmed up.
Peel the onions, carrots and garlic. Slice them with arbitrary pieces. Transfer the meat from the frying pan into the pot, and in the oil on which the meat is fried, cook the freshly sliced vegetables.
Once the onions with carrots and garlic are ready, shift them to the meat. Pour in the wine and broth. Do not add salt. At the top, put a bouquet of garnishes.
All this must be put out on low heat inFor 2.5 hours. After the meat is ready, remove it from the cast iron and use a blender to turn the vegetable sauce into sauce. After this, return the meat back to the pot. If you want, you can put slightly fried mushrooms there.
Stir the whole mixture for another 15 minutes. After that, take out the bouquet of garnish from meat and add salt to taste.