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Burgundy beef (boeuf bourguignon)
5 servings
Beef in Burgundy or Boeuf bourguignon is a traditional peasant dish, so for French cuisine it is prepared quite simply and uses fairly ordinary ingredients. Therefore, the recipe for beef in Burgundy is a great reason to treat yourself to homemade French cuisine.
Beef in Burgundy or Boeuf bourguignon is a traditional peasant dish, so for French cuisine it is prepared quite simply and uses fairly ordinary ingredients. Therefore, the recipe for beef in Burgundy is a great reason to treat yourself to homemade French cuisine.
beef (oguz) 1 kg, onions, finely chopped 1 cup, carrots, finely chopped 1 cup, fresh mushrooms - 200 g, leeks (white part) 2 pcs., garlic - 1 clove, pork lard - 50 g, dry red wine - 1.5 cups, cognac - 0.3 cups, vegetable oil (preferably olive) 2 tbsp, salt - 2 tsp, ground black pepper - 0.25 tsp
Cut the meat into pieces and grate with salt and pepper. Pour olive oil into the pan and add half a portion of lard. Add carrots, and on top - a layer of meat. Put a layer of onions, shallots and mushrooms on the meat. Sprinkle with salt and pepper. Then lay out the second layer of meat, on it - again a layer of onions and mushrooms and, finally, a third layer of meat. Cover the meat with thin slices of lard, pour wine, cognac and sprinkle with pepper. Put in a preheated oven (up to 200 ° C) and bake beef in Burgundy for 30 - 40 minutes (or until the meat is soft).
