How To Cook Beef In Bugrundski In Red Wine Sauce | Food




How to cook beef in bugrundski in red wine sauce

Beef Bourguignon is a traditional, but not very common French cuisine. The meat is cooked for a long time in a thick wine sauce. The need for a long soak beef in wine, was probably due to the fact that in those days meat was very tough. Now this is not necessary, but the old recipe is popular with lovers of French cuisine.

How to cook beef in bugrundski in red wine sauce

You will need:

1500 g beef 8 slices bacon 3 tbsp vegetable oil 250 g leeks 150 g carrots 0.5 liters of dry red wine 400 ml beef broth 200 g of fresh or canned tomatoes 1 tsp dried thyme rosemary and basil. For Burr Magnier: 3 tbsp 3 tablespoons flour butter. To decorate: 20 small white onions 300 g mushrooms.

Instruction how to cook beef in bugrundski in red wine sauce

Step 1:

Prepare Lordon blanched bacon. To do this, take 6-8 long, thin slices of bacon, pour two liters of cold water. Bring to a boil and cook over low heat for 8 minutes. Drain, rinse in cold water, bacon and pat dry with paper towel. Then lightly Brown the bacon in oil.

Step 2:

Beef cut into large cubes, approximately 5 cm. Preheat a frying pan with vegetable oil and fry the meat on all sides. Season with salt and pepper and place it in a pan with a thick bottom. Add the fried bacon.

Step 3:

From skorovody remove almost all the fat remaining after cooking. Cut the tomatoes into cubes, chop slices of carrots and leeks. The remains of fat in a frying pan fry the vegetables with a tablespoon of tomato paste until browned and shift them to the meat. Pour the wine into the pan, warm up it, a wooden spatula scrape off the residue from frying meat and vegetables and pour it in the pan with meat and vegetables. This process is called "deglazirovanie".

Step 4:

Fill in the pot broth, add thyme, basil and rosemary. Bring the meat to the broth to a boil, reduce heat, cover the pan with a lid and simmer slowly on the stove or in the oven at 170 degrees for 2.5-3 hours. Fold the meat and vegetables in a colander, drain the broth residues into another container.

Step 5:

A little Uvarov fusion broth hammer him Burr Magnier and cook a few more minutes until thick. Burr Magnier - is mixed in equal parts flour and butter. If this paste to add hot sauce, oil will gradually melt and release the oily liquid into the flour. The hydrophobic properties of the oil, the sauce will solidify slowly.

Step 6:

Check the sauce to taste, if necessary - and dosolit doperchite it. Pour the sauce over the meat. Garnish with fried onion and whole white mushrooms, cut into quarters and sauté in oil. If you submit the finished dish immediately, the pre bring the sauce to a boil, the meat and vegetables are well warmed.