Beef simmered Burgundian style Ingredients: 1 tablespoon flour - 2 carrots 2 onions 2 tablespoons balsamic vinegar 2 tablespoons cider vinegar parsley pepper salt 2 tablespoons whole-grain mustard 3 tablespoons heavy crème fraîche 50 g butter 1 tablespoon oil 800 g bourguignon - 1 glass of water - button mushrooms as desired - 1- beef stock cube.
Utensils: 1 casserole dish - 1 brush - 1 frying pans- 1 saucepan pots and pans- 1 wooden spoon 1 electric slow cooker 1 kitchen scale scales-
Total time:
3 h
Preparation:
2 h -
Cooking:
1 h
Phase 1
In a cast iron casserole dish, melt the butter with the oil and brown the onions; then throw in the pieces of beef to brown them over high heat.
Phase 2
Pour over the glass of water in which you dissolved the stock cube; add the vinegars and season. Leave to simmer over low heat.
Phase 3
Add the mushrooms and sliced carrots gradually, then add the chopped parsley and mustard; simmer for 1 hour to 1 hour 30 minutes.
Phase 4
At the end of cooking, add the flour and stir well until it thickens slightly, then combine with the cream before serving.
Phase 5
Rice can be added, if the guests are ofbig eaters or serve alone for one evening.
Utensils: 1 casserole dish - 1 brush - 1 frying pans- 1 saucepan pots and pans- 1 wooden spoon 1 electric slow cooker 1 kitchen scale scales-
Total time:
3 h
Preparation:
2 h -
Cooking:
1 h
Phase 1
In a cast iron casserole dish, melt the butter with the oil and brown the onions; then throw in the pieces of beef to brown them over high heat.
Phase 2
Pour over the glass of water in which you dissolved the stock cube; add the vinegars and season. Leave to simmer over low heat.
Phase 3
Add the mushrooms and sliced carrots gradually, then add the chopped parsley and mustard; simmer for 1 hour to 1 hour 30 minutes.
Phase 4
At the end of cooking, add the flour and stir well until it thickens slightly, then combine with the cream before serving.
Phase 5
Rice can be added, if the guests are ofbig eaters or serve alone for one evening.