Bourguignon vegetable steack
May be called bourguignon (the french name) or burgundy (name of the region, bourguignon being the adjective),
it is a popular french recipe that is now part of the "haute cuisine".
The recipe has been coded by Auguste Escoffier among other traditional french recipes.
You can add mushrooms, garlic or other variations...
It is preferably to use small onions, for a better presentation.
The recipe has been coded by Auguste Escoffier among other traditional french recipes.
You can add mushrooms, garlic or other variations...
It is preferably to use small onions, for a better presentation.
Category : Main dish
Cooking: 60 minutesPT60M
Ingredients
- Steack: 100g
- Onion: 10g
- Carrot: 20g
- Flour: 20g
- Red wine: 150g
- Oil: 2g
- Bouquet garni: 1g
- Salt: g
Ustensiles
-
Casserole.
Stove.
Preparation
Carrots
Cut the carottes into slices.Put in a casserole.
Brown.
Add flour and mix.
Add the bouquet.
Add salt and pepper.
Add the wine.
Cook over at low heat for 50 mn or more if carrots are still uncooked.
Steack and onion
Cut onion into slices or chunks.Cut the steack into parts.
Fry in a skillet.
Add to the pot.
Serve
-
Hot.