Beef Burgundy

Ingredients for Beef Burgundy

Instructions for Beef Burgundy

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

Trim if necessary. membranes and tendons from the flesh. Dry it off with paper towel and cut it in not too small cubes (4 x 4 cm). Sprinkle the meat with flour and mix it with salt and pepper.

Cut the smoked bacon into small cubes. Fry the bacon dice in its own fat in a saucepan. Take the roasted bacon cubes up and put them aside.

Add the oil and Brown the peeled chalotteløg. (Uses pickled onions do not brown). Tag also buds up.

Brown kødterningerne, possibly. a couple of times. Came the onion and bacon-cubes in the pan with the roasted meat. Add the crushed garlic. Aromatic bouquet came in.

Pour the red wine by as meat accurately covered. Bring to the boil, put on a tight-fitting lid, and let the Court simmer on a low heat for meat is tender. (approx. 1 1/2 hour).

Clean and rinse the mushrooms, brown them in a frying pan. Add the mushrooms to the Court about 10 minutes before it is finished.

The Court may not recognize. be smoothed slightly with a butter bun if the desired slightly thicker.

Mushroom can possibly. be replaced with small bread croutons that butter roasted with crushed garlic. It is a good old advice to use an equally good Claret to the right, as you want to drink to.