Difference between revisions of "Beef Bourguignon II"
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# Sear the meat in 1 tablespoon [[butter]] and 2 tablespoons [[oil]]. | # Sear the meat in 1 tablespoon [[butter]] and 2 tablespoons [[oil]]. | ||
# Sprinkle [[flour]] over meat. | # Sprinkle [[flour]] over meat. | ||
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[[Category:Beef Recipes]] | [[Category:Beef Recipes]] | ||
[[Category:Mushroom Recipes]] | [[Category:Mushroom Recipes]] | ||
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| − | [[Category: | + | [[Category:Meat Recipes]] |
| − | [[Category: | + | [[Category:Papua New Guinean cuisine]] |
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[[Category:Red wine Recipes]] | [[Category:Red wine Recipes]] | ||
[[Category:Thyme Recipes]] | [[Category:Thyme Recipes]] | ||
Latest revision as of 06:48, 14 July 2012
Description
Ingredients
- 1+1/2 kg meat, cubed
- 1 tablespoon butter
- 2 tablespoons oil
- 4 tablespoons flour
- 1+1/2 cups red wine
- 1+1/2 cups Beef bouillon, hot
- salt, pepper
- 2 tablespoons butter
- 1 can Mushrooms, rinsed well
- 1 Onion, chopped
- 3 cloves garlic, minced and mashed
- 1/2 teaspoon thyme
- 1 tablespoon parsley
- 2 or 3 bay leaves
Procedures
- Sear the meat in 1 tablespoon butter and 2 tablespoons oil.
- Sprinkle flour over meat.
- Add wine, Beef bouillon, salt, and pepper.
- In another pan, sauté Mushrooms, Onion, and garlic in 2 tablespoons butter.
- Sprinkle with thyme and parsley.
- Add bay leaves.
- Mix all ingredients together.
- Put in an oven safe pot.
- Cook in a medium oven for 1 hour (covered).
- This tastes even better the next day.
- It can be frozen for up to a month.
