Bouf Burgundy

Ingredients for Bouf Burgundy

Instructions for Bouf Burgundy

To prepare the Bouf Burgundy recipe, please follow these instructions:

Cut off if necessary. Obstacles and tendons from the flesh. Wipe it with a kitchen roll and cut it into small cubes (4x4 cm). Sprinkle the meat with flour and mix with salt and pepper.

Cut smoked bacon into smaller cubes. Stir the bacon cubes in its own fat in a saucepan. Take the browned bacon cubes and put them aside. Add oil and brown the chopped chalot cloves. (Do not use browned onions). Also take the onions. Brown cuttings, if any. Of a couple of times. Bring onions and bacon cubes in the pan with the browned meat. Add the crushed garlic. Put the spice bouquet in. Pour red wine so the meat is just covered. Bring it to the boil, put a tight lid and allow the simmer to simmer by low heat until the meat is tender. (About 1 1/2 hour).

Clean and rinse mushrooms, brown them on a pan. Add mushrooms to the dish approx. 10 min. Before it's done. The court may, if Smooth a little with a buttercup if desired a little thicker.

Served with flute and a bowl of green salad.

tips:
Mushroom can possibly Replace with small breadcutons buttered with crushed garlic. It is a good old advice to use as good red wine for the dish as you want to drink.