Boeuf bourguignon, or burgundy beef – one of the most famous French dishes, which went from a peasant table to a high the kitchen. The dish got its name not by the region of origin, as one might suggest, but thanks to the use in making red burgundy wine, on the basis of which Amazing Boeuf Bourguignon sauce is being prepared. In this recipe for boeuf bourguignon is taken with the most tender beef tenderloin, which does not require extinguishing, which significantly reduces
Time for preparing
dishes, and also makes it delicious, worthy of special occasions. Fry steaks and put them in a sauce with vegetables, mushrooms and bacon за несколько минут до готовности. 
Time: one hour. 30 min. Difficulty: easy Servings: 6-8 The recipes are used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 (1.3 kg.) Beef tenderloin, trimmed
- Coarse salt and ground black pepper to grate meat + 1 tsp salt and 0.5 tsp pepper
- 3-4 tbsp. l olive oil
- 110 gr. diced bacon
- 2 cloves, minced garlic
- 1.5 tbsp. dry red wine, for example, Burgundy or chianti
- 2 tbsp. beef broth
- 1 tbsp. l tomato paste
- 1 sprig of thyme
- 220 gr peeled onions peeled
- 8-10 pcs. carrots sliced obliquely into slices 2.5 thick cm.
- 3 tbsp. l (45 gr.) Butter at room temperature
- 2 tbsp. l flour
- 220 gr mushrooms, cut 0.5 cm thick. (farm or forest)
Recipes with similar ingredients: beef, bacon, garlic, wine red, broth, tomato paste, thyme, onion sets, carrots, oil creamy, premium flour, mushrooms
Recipe preparation:
- With a sharp knife, cut the meat across the fibers into pieces thick 2.5 cm. Salt and pepper on both sides. In a large pan with fry slices of beef with a thick bottom over moderate heat in batches, adding 2-3 tbsp. l olive oil until meat is fried on the outside and very damp on the inside, for about 2-3 minutes with each side. Put the meat out of the pan and transfer to dish.
- In the same frying pan over medium heat, fry the bacon in for 5 minutes, until it is browned and crispy. Put the bacon and set it aside. Drain all the fat from the pan, leaving 2 Art. l Add garlic and fry for 30 seconds.
- Pour red wine into the pan and cook over high heat in for 1 minute, scraping sticky pieces from the bottom of the pan. Add beef broth, tomato paste, thyme, 1 tsp. salt, 0.5 tsp pepper. Bring to a boil and cook over moderate heat. for 10 minutes. Strain the sauce and return to the pan. Add onions and carrots and simmer for 20-30 minutes, until the sauce evaporates a little and the vegetables are ready.
- Mix with a fork 2 tbsp. l (30 gr.) Butter and flour, so make a paste, and carefully mix it into the sauce. Cook with slow boil for 2 minutes.
- Meanwhile, in a separate pan, fry the mushrooms in 1 tbsp. l (15 gr.) Butter and 1 tbsp. l olive oil for 10 minutes until they are browned and soft.
- Add slices of meat, mushrooms and bacon to a pan with vegetables and the sauce. Cover and preheat for 5-10 minutes. Not overcook. Salt to taste and serve immediately.
