Continuing with trying to increase my cooking repertoire, I tried Beef Bourguinon. I had always thought that it was a complicated dish so only ordered it when eating out. I was pleasantly surprised by how simple it was. Yes it takes a long time (3 hours of cooking once it is all together), apart from that it's not too bad.
- First fry off the bacon in a high based casserole, then removed with a slotted spoon.
- Then seal the cubed beef in batches, again remove with a slotted spoon.
- Add the chopped carrot and onions and soft them for 5 minutes, then add the crushed garlic and fry for a further minute.
- Return all the meat to the casserole, then add the flour and cook for a minute whilst stirring (this will help thicken the sauce.
- Add the wine, stock and bouquet garni.
- Bring to the boil then simmer for 3 hours.
- When the cooking time is almost done, fry some mushrooms in butter.
You are meant to strain off the sauce and then reduce it before recovering the dish, but I was lazy and skipped this step.
My recipe suggests serving with mash potatoes which I did do for my sister but I prefer rice so the rest of us got rice. Yes I need to work on presentation (would probably have been helped by reducing the sauce) but it is definitely a dish for cold January evenings.
xxx
No comments:
Post a Comment