Bef Borguignon
Heating time: 1 hour 30 minutes
Heating temperature: Stove Top
Heating mode: Stove TopDownload PDF
Ingredients (6 portions)
| Amount | Measure | Name |
|---|---|---|
| 1.20 | kg | Beef, ragout (stew/ goulache cuts) |
| 50.00 | ml | Oil, Sunflower |
| 150.00 | g | Carrots |
| 150.00 | g | Onions |
| 60.00 | ml | Brandy |
| 150.00 | g | Bacon rind |
| 10.00 | g | Tomato paste |
| 50.00 | g | Celery, stalks |
| 5.00 | g | Garlic flakes |
| 5.00 | g | ROBERTSONS Parsley 6 x 150g |
| 3.00 | g | ROBERTSONS Thyme 6 x 250g |
| 1.00 | g | ROBERTSONS Bayleaves 6 x 100g |
| 750.00 | ml | Wine, red |
| 4.00 | g | KNORR Beef Stock Granules 6 x 1kg |
| 200.00 | ml | Water |
| 200.00 | g | Knorr Classic Brown Sauce with Roux |
| 200.00 | ml | Water |
| 50.00 | g | MARVELLO Full Fat Spread 30 x 500g |
| 250.00 | g | Mushrooms, Button (Champignons de Paris) |
| 200.00 | g | Onions, pearl |
| Robertsons Atlantic Sea Salt and Black Pepper to taste |
Preparation
1. Heat oil in a pan and brown the meat. Flame the steak with brandy and removve.
2. Fry the bacon until crispy, add the onion, celeryand garlic flakes and saute until golden.
Add parsley, thyme and bay leaves.
3. Return the meat to the pan, add the red wine, tomato paste, beef stock and basic brownsauce pepared as per package instructions. Season.
4. Bring to the boil, reduce the heat and simmer for 1 hour until steak is tender.
5. Fry the mushrooms whole and baby onions in the marvello for 2 minutes and add to the meat mixture.
6. Cool covered for another 30 minutes. Adjust the seasoning and serve.
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