Beef Bourguignon
Ingredients
This rich meat bourguignon smells fantastic as it cooks and brings my teenaged young men running! Serve this good yet extravagant dish with potatoes, noodles, or rice.
Cooking Ingredients
Marinade:
3 cups Burgundy wine
2 onions, meagerly cut
2 carrots, slashed
2 tablespoons liquor
1 clove garlic, squashed
10 entire dark peppercorns
1 teaspoon salt
1 branch new parsley
1 cove leaf
2 pounds cubed hamburger throw broil
Bourguignon:
4 tablespoons olive oil, isolated
¼ pound bacon, cubed
2 onions, slashed
3 tablespoons regular baking flour
2 cloves garlic, squashed
1 tablespoon tomato glue
1 (10.5 ounce) can hamburger stock
salt and pepper to taste
4 tablespoons margarine
1 pound new mushrooms, cut
Cooking Direction
For the marinade: Blend wine, cut onions, carrots, cognac, garlic, peppercorns, salt, parsley, and sound leaf in an enormous glass or ceramic bowl. Add hamburger and throw to uniformly cover; cover the bowl with cling wrap and marinate in the cooler for 2 days.
For the bourguignon: Preheat the stove to 300 degrees F (150 degrees C).
Strain meat from the marinade and shake off overabundance; wipe off with paper towels. Strain vegetables and put away; save marinade. Heat 2 tablespoons of oil in a huge skillet over medium-high intensity. Add meat in bunches; cook until sautéed on all sides. Move sautéed meat into a different medium bowl; put away.
Add bacon to a similar skillet; cook and mix until delicately seared. Move bacon to the bowl with sautéed meat. Channel the skillet and return it to the intensity. Pour 1 cup of saved marinade into the skillet; heat to the point of boiling while at the same time scratching the seared pieces of food off the lower part of the dish with a wooden spoon. Return this fluid to the saved marinade.
Heat staying 2 tablespoons oil in a similar skillet. Add cleaved onions; cook and mix until simply delicate, around 2 to 3 minutes. Mix in saved onions and carrots from the marinade; blend well, then utilize an opened spoon to move vegetables into the bowl with meat.
Return the skillet to the intensity; mix flour in dish drippings until seared, around 1 or 2 minutes. Mix in garlic and tomato glue until consolidated. Add meat stock, staying saved marinade, salt, and pepper. Heat to the point of boiling, rushing to eliminate any flour protuberances; pour over meat combination in the bowl. Move meat blend into a goulash or baking dish.
Cook in the preheated stove until meat is delicate, around 3 hours; mix periodically and add water if necessary.
Around 10 minutes prior to serving, liquefy margarine in a skillet over medium-high intensity. Add mushrooms and sauté until daintily carmelized, around 5 to 7 minutes; mix grows into meat combination until very much joined.