Beef Bourguignon by Kary Osmond
Recipe by Kary Osmond.
Ingredients
| — | pearl onions |
| — | dried porcini mushrooms |
| — | fresh button mushrooms |
| — | bacon |
| — | carrots |
| — | beef shoulder with fat, cut into bites |
| — | potatoes |
| 1 1/2 | beef stock |
| 1 bottle | red wine |
| — | fresh rosemary |
| — | fresh parsley |
| — | bay leaf |
| — | brandy |
| 2-3 с.л. | flour |
| — | green beans (side) |
| — | fresh small potatoes (side) |
| — | butter |
| — | spring onion |
Instructions
- Fry the beef pieces, then in the fat fry the carrot, garlic and onion.
- Soak the dried porcini for 30 minutes. Then drain the mushrooms and reserve the water. Chop the porcini and add them to the onion. Sprinkle with a few spoons of flour and stir. Pour in the mushroom water plus a cup and a half of beef stock and 1 bottle of wine. Stir.
- Place the herbs tied with string (as a bouquet) and tie the string to the handle so you can remove them easily later.
- Add fried bacon.
- Put into the oven at 180°C.
- While it cooks, fry and caramelize small mushrooms and pearl onions.
- When the beef is nearly done, take it out of the oven, remove the meat from the dish and pour in brandy. Put on the stove and simmer over moderate heat until the sauce reduces. Add the additional fried and caramelized mushrooms and pearl onions.
Side dish: Boiled green beans. Fresh small potatoes, boiled, then fried in a pan with butter. Spring onion.