Boeuf Bourgignon

Name: Boeuf Bourgignon
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 75 g streaky smoked bacon; 2 TABLESPOONS Oil; 1 kg Beef goulash; 400 g small onions; 2 Garlic cloves; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Tomato paste; 2 TABLESPOONS Flour; 3/8 l Red wine; 3/8 l Meat broth (instant); 2 Bay leaves; 2 Branches of rosemary; 2 Carrots; 1 Stalk leek (leek); 250 g Mushrooms

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 6

75 g streaky smoked bacon
2 TABLESPOONS Oil
1 kg Beef goulash
400 g small onions
2 Garlic cloves
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Tomato paste
2 TABLESPOONS Flour
3/8 l Red wine
3/8 l Meat broth (instant)
2 Bay leaves
2 Branches of rosemary
2 Carrots
1 Stalk leek (leek)
250 g Mushrooms

Directions

1
Cut the bacon into fine strips. Heat the oil in a frying pan. Fry the bacon in it and take it out. Fry the meat in the bacon fat in portions. In the meantime, peel and finely chop onions and garlic.
2
Put meat, bacon, onions and garlic into the roasting pan. Season with salt and pepper. Add tomato paste, stir in briefly and sprinkle the flour over it. Deglaze with red wine and stock. Add laurel and rosemary. Cover and stew for about 1 hour. Clean, wash and finely dice the carrots and leek. Clean, wash and quarter the mushrooms. Add vegetables and mushrooms to the meat 30 minutes before the end of cooking time.
3
Cover and stew for about 1 hour. Clean, wash and finely dice the carrots and leek. Clean, wash and quarter the mushrooms. Add vegetables and mushrooms to the meat 30 minutes before the end of cooking time. Season bÏuf bourgignon with salt and pepper. Serve with ribbon noodles