Burgundy goulash
2 tbsp vegetable oil,
800 g diced beef
6 strips of bacon cut across,
25 g butter,
1 tbsp flour
750 g of red wine (preferably Burgundy),
600 ml of meat broth,
1 large carrot, chopped,
12 pieces shallots, peeled, can be replaced with ordinary small onions,
1 tbsp fresh thyme (or 1 1/2 dried),
175 g of mushrooms,
2 tbsp parsley.
Heat oil in a pan, add meat and bacon and fry quickly. Melt half the butter (put the rest in the refrigerator) and add flour, cover the mixture with meat and simmer for 1 min. Add all remaining ingredients (except parsley and butter) and boil. Then lower the fire, cover the pan with foil and a lid and simmer for an hour and a half.
Get meat and vegetables and put them on a plate. Bring the remaining sauce to a boil and boil for 5 minutes. Gradually add the remaining oil. To season. Spoon meat with sauce and sprinkle parsley on top. Serve with mashed potatoes.
2 tbsp vegetable oil,
800 g diced beef
6 strips of bacon cut across,
25 g butter,
1 tbsp flour
750 g of red wine (preferably Burgundy),
600 ml of meat broth,
1 large carrot, chopped,
12 pieces shallots, peeled, can be replaced with ordinary small onions,
1 tbsp fresh thyme (or 1 1/2 dried),
175 g of mushrooms,
2 tbsp parsley.
Heat oil in a pan, add meat and bacon and fry quickly. Melt half the butter (put the rest in the refrigerator) and add flour, cover the mixture with meat and simmer for 1 min. Add all remaining ingredients (except parsley and butter) and boil. Then lower the fire, cover the pan with foil and a lid and simmer for an hour and a half.
Get meat and vegetables and put them on a plate. Bring the remaining sauce to a boil and boil for 5 minutes. Gradually add the remaining oil. To season. Spoon meat with sauce and sprinkle parsley on top. Serve with mashed potatoes.
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