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Beef Bourguignon ✨
Esse prato é delicioso e fácil de fazer, porém contém varios processo. Mas, mesmo assim vale a pena. Read more
🇧🇷Brazil
•View in original language
(Português)
270 min(s)
12 servings
Jéssica Oliveira
@chefjessicaoliveira- Ingredients
- Recipe
- Soft thighs or rump in cubes1 kg
- Wheat flour3 tablespoon
- Oil3 tablespoon
- 1 bottle of red wine for culinary use1 l
- Carrot in medium cubes3 unit(s)
- Onion in medium cubes1 unit(s)
- Garlic2 unit(s)
- Bouquet garni to taste
- Chopped parsley to taste
- Salt, pepper. to taste
- GARRISON THAT GOES ON TOP OF THE DISH to taste
- Champignon250 g
- Small onion (or regular)150 g
- Sugar2 tablespoon
- Diced bacon150 g
- Butter2 tablespoon
- Make sure the meat is clean, free of sinew and fat. Season with salt and pepper and put aside.
- In the pressure cooker, add the oil, let it heat up, add all the meat, stirring occasionally until the meat juice evaporates and it turns golden.
- Golden? Add the onion, garlic and carrot. Stir well and let it cook for 5 minutes, gradually adding the flour and stirring constantly.
- This flour will coat the meat, making it moist inside. Wait 5 minutes and add the wine and bouquet garni.
- Add water until it covers the meat, cover the pan and leave under pressure for 10 minutes over low heat.
- When opening the sieve, remove the bouquet garni and prepare the garnish.
- In another pan, add a little oil and 2 tablespoons of water to the bacon. Cover and wait for it to fry. The water stops the bacon from splattering as much.
- When the bacon is frying, remove it from the pan and use the fat to sauté the onion until wilted, add the mushrooms and parsley.
- Ready now, just assemble! Make sure the salt on the meat is ok, place it on a nice platter, and place the garnish on top.
- And finally the bacon to finish. This meat can be accompanied by rice, puree or pasta.
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