Source google.com.pk
BEEF BOURGUIGNON
A delicious winter favourite, this beef bourguignon recipe turns beef stew into a family meal. With the goodness of lean beef steak and meaty mushrooms, this French provincial classic conjures up a flavoursome feast, warming the body and soothing the soul with the taste of traditional beef burgundy.
INGREDIENTS
2 tablespoons olive oil
600g blade or topside steak, lean, trimmed of excess fat and cut into cubes
12 baby onions, peeled
300g button mushrooms, left whole or halved if large
2 tablespoons plain flour
2 tablespoons tomato paste
1 cup red wine
2 cups hot water
1 Continental Beef Stockpot
3 carrots, peeled and sliced
2 tablespoons chopped parsley
DIRECTIONS
Heat oil in a large heavy based pan and brown beef in batches and set aside.
Lower heat and add onions and mushrooms and cook until golden brown.
Stir in flour and tomato paste and cook gently for 1-2 minutes.
Return beef to pan and add red wine, water and Stockpot and carrots.
Cover and simmer gently for 1½ hours, removing the lid for the last 30 minutes of cooking.
Garnish beef stew with parsley before serving with steamed vegetables and mashed potatoes.
Hint - For gourmet meat pies, divide the cooked mix evenly between 4 small ovenproof bowls and cover each with a square of puff pastry. Brush with beaten egg, sprinkle with dried thyme and bake at 180°C for 20 minutes or until pastry is golden. Serve with a mixed leaf salad.
BEEF BOURGUIGNON
A delicious winter favourite, this beef bourguignon recipe turns beef stew into a family meal. With the goodness of lean beef steak and meaty mushrooms, this French provincial classic conjures up a flavoursome feast, warming the body and soothing the soul with the taste of traditional beef burgundy.
INGREDIENTS
2 tablespoons olive oil
600g blade or topside steak, lean, trimmed of excess fat and cut into cubes
12 baby onions, peeled
300g button mushrooms, left whole or halved if large
2 tablespoons plain flour
2 tablespoons tomato paste
1 cup red wine
2 cups hot water
1 Continental Beef Stockpot
3 carrots, peeled and sliced
2 tablespoons chopped parsley
DIRECTIONS
Heat oil in a large heavy based pan and brown beef in batches and set aside.
Lower heat and add onions and mushrooms and cook until golden brown.
Stir in flour and tomato paste and cook gently for 1-2 minutes.
Return beef to pan and add red wine, water and Stockpot and carrots.
Cover and simmer gently for 1½ hours, removing the lid for the last 30 minutes of cooking.
Garnish beef stew with parsley before serving with steamed vegetables and mashed potatoes.
Hint - For gourmet meat pies, divide the cooked mix evenly between 4 small ovenproof bowls and cover each with a square of puff pastry. Brush with beaten egg, sprinkle with dried thyme and bake at 180°C for 20 minutes or until pastry is golden. Serve with a mixed leaf salad.
BEEF BOURGUIGNON
BEEF BOURGUIGNON
BEEF BOURGUIGNON
BEEF BOURGUIGNON
BEEF BOURGUIGNON
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