This dish served as food for ordinary peasants in eastern France, and then spread everywhere. Burgundy meat is cooked over low heat, without rushing. This dish is usually served the next day after preparation. Mushrooms give the meat an interesting shade, only a light aroma and a sour pleasant taste remain from alcohol.
It is necessary
- - tomato paste - 3 tablespoons;
- - pepper;
- - salt - 2 tsp;
- - parsley - a bunch;
- - vegetable oil - 6 tablespoons;
- - flour - 1 tablespoon;
- - water or broth - 500 g;
- - dry red wine - 750 g;
- - garlic - 3 cloves;
- - champignons - 400 g;
- - large bulbs - 4 pcs;
- - large carrots - 300 g;
- - beef - 1 kg.
Instructions
Step 1
Slice carrots into thin washers. Chop the onion into quarter-rings. Chop the garlic finely, do not pass it through a press.
Step 2
Cut the meat into large pieces with a side of 4 cm. In a deep frying pan or saucepan, heat 4 tablespoons of vegetable oil over high heat. Place the meat and fry it until crusty on all sides.
Step 3
Add carrots, onions and garlic to the meat pan. Mix the whole mass. Fry, stirring occasionally, for ten minutes. Add pepper, salt, flour and stir.
Step 4
Transfer the vegetables and the meat to a heavy-walled cast iron pot or saucepan. Pour in broth and wine. You can add three tablespoons of tomato paste.
Step 5
Put as much as possible tied herbs - green leek, bay leaf, celery, thyme. Bring the mass to a boil, reduce heat to a minimum. Simmer under a tight lid for 1, 5 hours.
Step 6
Cut the champignons into large pieces. Fry over high heat with two tablespoons of vegetable oil until browned.
Step 7
Put the mushrooms with the meat in a cast iron, stir and simmer for 30 minutes. Chop the parsley finely. Remove the cast iron from the heat. Stir the rest of the herbs into the parsley. Leave the meat to cool to room temperature and then put the dish in the refrigerator.
Step 8
Heat the burgundy meat before serving. Serve with fresh homemade bread or tortillas in deep bowls.
