dimanche 5 janvier 2014

Delicious Beef Bourguignon

700 g of beef
100 g of lardon (bacon will suffice - cut the bacon into small pieces)
50 g of butter
60 g of onions
200 g of mushrooms
4 large carrots, chopped into pieces
30 g of flour
3 decaliters of red wine
3 decaliters of vegetable bouillon
Thyme, rosemary, etc. 

Cut the beef in pieces
Melt the butter
Add the onions and lardons to the skillet
After briefly frying the onions and lardons, remove them from the skillet and put them to the side
Put the meat in the skillet in the onion/lardon juice (or in a le creuset-style pot)
Add the flower to the meat and brown the meat (remove any juice that comes from the browning meat); add the bouillon
Add the lardons, onions, red wine and carrots, and season with the thyme and rosemary
Cook gently for 3 to 4 hours (or more)
30 minutes before serving, add the chopped mushrooms in small pieces.
The sauce will be somewhat thick at this point.  The meat will be deliciously tender.  

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