If we talk briefly about this dish, the meatin Burgundy - it's stewed veal with mushrooms and vegetables under red wine sauce. Such a scanty description may seem quite "dry" to those who have already felt its delicious taste. As they say in France, meat in Burgundy is an exquisite, nutritious and insanely delicious delicacy, which is not equal.
It should be savored on cold winter evenings innarrow family circle. According to the gourmets, even in hot form, meat in Burgundy does not lose its excellent taste and magnificent aroma. In the classical variation, the obligatory ingredient is Burgundy quality wine.
In fact, there are a lot of recipes for itcooking. In different countries, cooks use local varieties of alcoholic beverages. If you are going to cook this solemn dish and not spoil its special and unique taste, then choose a red wine of good quality, for example, "Mysinya", "Romana-Conti", "Chamberart". Everything depends on opportunities and priorities.
Meat in Burgundy: recipe
Composition:beef (1 kg), carrots, onion, mushrooms champignons (200 g), bacon (100 g), flour (10 g), tomato paste (50 g), dry red wine (300 g), black pepper, salt, a little mustard, garlic, rosemary, bay leaf.
Before you cook meat in Burgundy, it must be marinated overnight. For marinade we chop onion, carrots, add laurushka, pepper, rosemary and wine.
Beef cut into small portions,add and put in prepared sauce. Leave for at least 6 hours, for better impregnation. After the time has elapsed, it should be fried until golden brown, and then add the pickled vegetables to the cauldron. In the process of extinguishing, sprinkle with flour and mix well. Sauce in which the meat was, pour into a brazier and bring to a boil. Squeeze out the garlic and put the tomato paste. Stew about 40 minutes.
Preparing vegetables
Sliced bacon is fried onolive oil. Similarly we go with champignons, then we add vegetables to our meat. We close the lid and leave it for half an hour. As a side dish, rice, boiled potatoes and fresh greens are perfect.
You can use other types of meat -chicken, lean pork, young veal. Components can be changed at your own discretion, for example, add Bulgarian pepper or chili. Instead of tomato paste, use tomatoes. Very tasty is obtained with oyster mushrooms and chanterelles. Experiment with dry herbs, spices and seasonings to give the dish a twist and piquancy.
The most important thing in this recipe is a good redwine. Some add cognac, the taste does not change much. Correctly cooked meat in Burgundy will surprise with its taste, softness and juiciness. Of course, you will have to put in a lot of effort and time for an amazing result.
Although it is possible to slightly modify the formulation anddo it quickly. Do not make a marinade and do not extinguish the meat for several hours. Mix all the ingredients and send them to the oven, filling them with cheese. Many, maybe, will not agree with this method, but the recipe will not take more than an hour, and you will not have to bother with the products. In principle, it turns out very tasty.
