Another recipe that will be appreciated by all gourmets: Burgundy meat. This dish uses an original composition of parsley, thyme and bay leaf, which will give your culinary masterpiece a special flavor.
It is necessary
- - 1 kg of beef pulp;
- - 1 large carrot;
- - 1 onion;
- - 2-3 cloves of garlic;
- - 300 g of champignons;
- - 1/2 l of dry red wine;
- - 1/2 l of beef broth;
- - olive oil;
- - 2 tablespoons of flour;
- - a bouquet of garni (2 sprigs of thyme, 2 sprigs of parsley, 2 bay leaves - all tied with culinary thread);
- - salt.
Instructions
Step 1
Rinse the beef thoroughly. Dry it and then chop it into large pieces. Dip each piece in flour and fry in vegetable oil. By the time you fry, the skillet with butter should be well warmed up.
Step 2
Peel the onions, carrots and garlic. Cut them into random pieces. Transfer the meat from the skillet to the cast iron, and in the oil in which the meat was fried, cook the freshly chopped vegetables.
Step 3
Once the onions, carrots and garlic are cooked, transfer them to the meat. Pour in wine and broth. Do not add salt. Place a bouquet of garni on top.
Step 4
All this must be extinguished over low heat for 2, 5 hours. After the meat is done, remove it from the iron pot and use a blender to turn the vegetable gravy into a sauce. After that, return the meat back to the iron pot. You can put lightly fried chopped mushrooms in there if you like.
Step 5
Simmer the entire mixture for another 15 minutes. After that, take out the bouquet of garni from the meat and add salt to taste.
