French delicacies: beef Burgundy

Among the dishes that position France as a country of culinary masterpieces, is the Boeuf bourguignon, or in translation of beef in Burgundy. The recipe for this prospect is rather complicated - do not expect to cook it in half an hour! But the taste of delicate meat under thick, with the aroma of wine and herbs sauce will justify all the efforts spent. In addition, having mastered the preparation of this dish, you will get acquainted with the basic methods of French cooking (in particular, you will learn what a "bouquet garni" is). And in the future you can experiment: if you managed beef in Burgundy, all the derivatives and free fantasies, too, you will not disappoint. What do we need for this dish? Of course, meat. It is best to take a beef shovel. Even if the flesh is streaked or fat - it does not matter. When choosing meat on the market, ask the seller to pick up a piece for befstroganov or for extinguishing - he will understand. And, perhaps, even will be so gallant that you cut it with large cubes. Next, we can not do without wine. Certainly red and necessarily a dining room. Different vegetables are also needed, including mushrooms and herbs. For roasting will require bacon and ghee. All cooked? First we have beef. The recipe with the photo of the ready-made dish is given below.

Cubes of meat put in a bowl and lightly pour them on the semicircles of onions. Leave it under the food film. In the meantime, let's take care of the other ingredients. Smoked bacon (a kilogram of beef it will take quite a bit - 50 grams) cuts finely. Manually or with the help of a food processor we also grind two carrots, a large onion, two cloves of garlic. We prepare a bouquet of garnishes: on three twigs of thyme and parsley, a small laurel leaf binds a thread in a bun. You can make a bag of garnish: wrap the garnets with the ingredients mentioned, plus 5-7 peas of sweet pepper. As you guessed, after preparing the dish "beef in Burgundy" a bag or bouquet should be removed. Separately, cook meat or vegetable broth - 450 ml.

In the saucepan, fry for five minutes bacon, then catch it with a spoon and set aside. In the resulting fat, add a couple of spoons of melted butter, increase the heat and lay the meat. To beef in Burgundy it was fried, but not stewed, you need to lay it in small portions. When she had sufficiently browned, send her to the bacon. In the fat you need to put vegetables: carrots, onions, garlic. Reduce the heat for another five minutes. Pour two spoons of flour, stir, fry for another minute. Add two spoons of tomato sauce, wait another minute. Then pour in immediately 450 ml of red wine and broth. Increase the fire, boil for about 5-10 minutes, stirring.

Now we put in a liquid a bouquet of garnishes and a salt dish to taste. We return to the saucepan pieces of meat and bacon, again bring to a boil. Preheat the oven to 160 ° C and send the saucepan covered with a lid for two and a half hours. While the beef in Burgundy is stewed, we will deal with mushrooms and pearl bulb onions. If the latter could not be obtained, Shalots and even the usual "for sowing" will do. In a frying pan pour a glass of water, put a piece of butter, a spoonful of sugar and peeled onions. Bring to a boil on high heat, then cover with a lid and stew for 10 minutes. Add the mushrooms and keep them until ready. From the stew we get a bouquet of garnishes. Then put the bulbs with mushrooms into the meat.