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Beef Bourguignon (page 2 of 2)Home >> Recipes
Let a few leaves of sage, parsley and thyme join the meat.
Prepare a roux by melting 4 tbsp butter with the same quantity of flour. This is a 16th century trick that will thicken the sauce. Add the roux to the pot, mix, cover and cook for a good 2 hours.
Meanwhile, let's prepare the toppings. Start by cutting your dried bacon into julienne - small sticks. You can boil it for a minute before frying if you want. Then fry slowly in a saucepan until browned all over. Reserve.
Peel your small onions. You can plunge them in a pot of boiling water for a few seconds to help. Then fry them for a few minutes in the remaining fat from the bacon.
Finally, cut the champignons mushrooms into strips.
Sauté for a few minutes.
Here is the completed garnishing or topping. Some people add croûtons, fried bread cubes.
Add everything to the pot and cook for a further 30 minutes. Taste to see if you need more salt or pepper.
Serve with boiled potatoes, the traditional garnish, or ...
... with homemade potato purée.