Meat with champignons. History, products and recipe for cooking beef in Burgundy

The traditional French dish in French sounds like bœuf bourguignon (Beth burgenon) known from ancient times. Initially, it was considered a simple peasant food. Since beef with champignons in those days was prepared from pieces of hard meat, then wine was used for extinguishing. The recipe for cooking beef in Burgundy over time has undergone many changes. This is due to the quality of the beef used (today it is possible to cook this dish from less hard pieces of meat). However, the main features of bœuf bourguignon - the roasting technique and the consistency of the wine sauce, which is cooked on beef broth, as well as seasonings from garlic, onions and mushrooms - remain unchanged. Dish Beef burgenion is meat with champignons.

Beef is an excellent source of animal protein and is distinguished by a full range of minerals such as zinc, selenium, phosphorus, iron, and vitamins. Red meat is the most important dietary source of carnitine (a natural amino acid known as vitamin BT), which is needed to ensure metabolism. Beef is perfectly combined with various mushrooms, they are saturated with its taste and aroma, therefore meat with mushrooms is combined in the preparation of many dishes. On sale you can find mushrooms-buttons (the youngest white champignons), mushroom champignons (mushroom cream) and champignons of portobello (adult mushrooms). Despite the characteristic signs of champignons, you should observe the necessary precautions, for example, cook meat with champignons from cultivated, rather than wild mushrooms.

In different sources, there are many options for cooking beef in Burgundy, they all have some similarities. For example, meat with champignons in the oven is not cooked, for this purpose a saucepan is used (a kind of pan and a frying pan that differs from standard products by its massiveness, high walls and length of the handle). For four generous portions, beef burgundy harvests the necessary ingredients. Meat (beef), cut into long thin strips (about 2x4 cm) - 1 kg. Garlic, crushed with a knife (press is not recommended) - 4 teeth. Red dry red wine (any) - 1,25 glasses. Olive oil - 2 table spoons (34 g). Wheat flour - 3 table spoons (60 g). Beef broth - 1.5 cups. Butter - 2 table spoons (30 g). Rosemary - 1 branch. Laurel leaf - 1 pc. Chopped parsley - 2 table spoons. Dry thyme - 0,5 tea spoons or fresh thyme - 4 sprigs. Salt - 0,5 tablespoons of tea. Black pepper freshly ground - 0.6 g (approximately, the eighth part of a spoonful of tea). Champignons (chopped) - 250 g. A pinch of cumin. Onions - 1 large head. These are the main products, of which meat is prepared with champignons.

In a large plastic bag or bowl, mix pieces of beef, onions, wine, olive oil (a little oil is left to roast meat), bay leaf, rosemary, chopped parsley, salt, pepper, thyme and finely chopped garlic. Marinate meat 3-4 hours, for which the package (bowl) is placed in the refrigerator. After that, take out the meat, carefully dry with a towel. Marinade is set aside. In the saucepan pour the rest of the olive oil, warm up. Spread the meat in the stew-pan, pre-boneless in flour. Stirring constantly, fry for 4 minutes, on high heat, do not allow for a hard crust. Fry the meat in portions so that the juice from it does not stand out. When all the meat is roasted, it is placed in the same saucepan, poured with beef broth and a retarded marinade. Bring to a boil and stand for 2 hours at the lowest heat. Add the mushrooms and stew for 45 minutes. Filter the sauce. Meat with sauce is served with rice, pasta or potatoes with fried to golden color in butter (with a pinch of cumin) onion.