We are from Bordeaux, France         
1 Cut the beef into 16 equal pieces and brown for 5 minutes in a pot, making sure the oil is hot.
2 Mix in the sliced carrots and diced onion.
3 Stir in the flour and add the red wine, tomato paste, 8 centiliters of water, and bring to a boil. 
4 Add the garlic, bouquet garni, salt and pepper, and cook on low heat for 2 hours.
5 30 minutes before the dish has finished cooking, saute diced mushrooms in 20 grams of butter. 
6 Place the onions into a pot with 5 centiliters of water, 20 grams of butter, the salt, pepper, and sugar, and cook covered until slightly colored.
7 Cook the lardons in a pan with a bit of oil.
8 Remove the beef and strain the sauce into a bowl.
9 Place the beef into a shallow dish. Add the mushrooms, onions, and lardons. Pour the sauce over the beef and sprinkle with chopped parsley.
Bourguignon beef
1 Cut the beef into 16 equal pieces and brown for 5 minutes in a pot, making sure the oil is hot.
2 Mix in the sliced carrots and diced onion.
3 Stir in the flour and add the red wine, tomato paste, 8 centiliters of water, and bring to a boil.
4 Add the garlic, bouquet garni, salt and pepper, and cook on low heat for 2 hours.
5 30 minutes before the dish has finished cooking, saute diced mushrooms in 20 grams of butter.
6 Place the onions into a pot with 5 centiliters of water, 20 grams of butter, the salt, pepper, and sugar, and cook covered until slightly colored.
7 Cook the lardons in a pan with a bit of oil.
8 Remove the beef and strain the sauce into a bowl.
9 Place the beef into a shallow dish. Add the mushrooms, onions, and lardons. Pour the sauce over the beef and sprinkle with chopped parsley.

Ingrédients: 1 kilogram of veal shoulder 40 grams of flour 40 grams of butter 1 leek 1 celery stalk 1 onion 2 carrots 1 cloves of garlic 1 tied bouquet garni (thyme and bay leaf) 150 grams of grelot onions 200 grams of cremini mushrooms 8 centiliters of crème fraîche 1 pinch of granulated sugar 1 egg yolk Oil 1 lemon Salt and pepper
Cuisson: 60 minutes
Auteur: Anthony Poujouanine


© trotrobon.com est édité par Zetwal SARL (RCS B 498 436 682) - Auteur : Isabelle Jervaise