Beef Burgundy
Heating time: 2 hours
Heating temperature: Stove Top
Heating mode: Stove TopDownload PDF
Ingredients (6 servings)
| Amount | Measure | Name |
|---|---|---|
| 1.00 | kg | Beef, ragout (stew/ goulache cuts) |
| 30.00 | ml | Oil, Sunflower |
| 150.00 | g | Onions |
| 150.00 | g | Carrots |
| 25.00 | g | Celery, stalks |
| 5.00 | g | Garlic flakes |
| Robertsons Atlantic Sea Salt and Black Pepper to taste | ||
| 250.00 | ml | Wine, red |
| 3.00 | g | KNORR Beef Stock Granules 6 x 1kg |
| 125.00 | ml | Water |
| 15.00 | g | Knorr Classic Brown Sauce with Roux |
| 150.00 | ml | Water |
| 20.00 | g | KNORR Worcester Sauce 6 x 2L |
| 10.00 | g | Mustard, Dijon |
| 100.00 | g | Shitake mushrooms |
| 30.00 | g | MARVELLO Full Fat Spread 30 x 500g |
Preparation
1. Heat oil and brown the meat on all sides. Remove.
2. Saute the onion, carrots, celery, garlic flakes and season, cok until soft.
3. Add the meat, salt and pepper, allspice, red wine, stock made up, brown sauce made up, worcester sauce and sijon mustard.
5 Melt the marvello in a pan, saute the mushrooms for 2 minutes and add to the meat mixture. Adjust the seasoning and serve.
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