For 2 persons: 500 g
beef bourguignon
4 carrots 2 onions
1 bottle of red Burgundy
1 bouquet garni Salt and pepper
About 60 g butter
A little flour
beef bourguignon
4 carrots 2 onions
1 bottle of red Burgundy
1 bouquet garni Salt and pepper
About 60 g butter
A little flour
This recipe is prepared beforehand, two days before.
1st day: In a large bowl, pour the entire bottle of wine. Add the bouquet garni, carrots and sliced onions chopped medium pieces. Put the meat cut into medium sized pieces. Marinate in refrigerator 24 hours.
2nd day: Dip each piece of meat in flour. In a saucepan, add butter and add onions to melt. Then brown the meat over high heat.
Add all the juice with the wine that was in it except the bouquet garni.
Simmer over low heat for about 8am.
3rd day: the heat and serve with potatoes.
1st day: In a large bowl, pour the entire bottle of wine. Add the bouquet garni, carrots and sliced onions chopped medium pieces. Put the meat cut into medium sized pieces. Marinate in refrigerator 24 hours.
2nd day: Dip each piece of meat in flour. In a saucepan, add butter and add onions to melt. Then brown the meat over high heat.
Add all the juice with the wine that was in it except the bouquet garni.
Simmer over low heat for about 8am.
3rd day: the heat and serve with potatoes.
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