Meat stewed in Burgundy style

Meat stewed in Burgundy style
Meat stewed in Burgundy style
Portions 4
  1. 200 grams,
  2. 1 1/2 Cup small mushrooms
  3. 1 lemon
  4. 2 tablespoons oil
  5. 50 grams, 1/2 Cup, salted Bacon, in bits
  6. 1 Cup of onion in medium pieces
  7. 2 cloves of garlic, crushed
  8. 1 kilo of meat from Goose, beef, clean and in medium-sized pieces
  9. 1 1/2 teaspoon salt
  10. 1/8 teaspoon pepper
  11. 1 bottle of wine of Burgundy
  12. 1/2 teaspoon of Worcestershire sauce
  13. 1 medium carrot, in thin wheels
  14. 1 Bay leaf
  15. 2 to 3 sprigs of parsley
  16. 1 stalk of celery, without the leaves, tied in bunches
  17. 2 tablespoons butter
  18. 2 tablespoons of tomato paste.
  1. Be cleaned mushrooms, cut them vertically into two and put aside.
  2. In a pot add oil to heat, is the t-cino until golden brown fried. Add the onion and garlic and cook until wilt.
  3. Withdraws the bacon and onion, Add meat and cook until browned.
  4. Return to pot Bacon and onion. Added salt, pepper, wine and Worcestershire sauce. Add the carrot, laurel, the parsley and the celery.
  5. It leads to a boil and then Middle, capping, cooked by 1 1/2 time.
  6. In a pot is fried mushrooms in butter, are added to the meat, Add the tomato paste and cooked by 20 more minutes.
Recipes easy to https://recetasdecocinafaciles.NET /

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