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Beef Bourguignon ✨

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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)

Tempo de preparo

270 min(s)

Porções

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
  1. Make sure the meat is clean, free of sinew and fat. Season with salt and pepper and put aside.
  2. 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.
  3. Golden? Add the onion, garlic and carrot. Stir well and let it cook for 5 minutes, gradually adding the flour and stirring constantly.
  4. This flour will coat the meat, making it moist inside. Wait 5 minutes and add the wine and bouquet garni.
  5. Add water until it covers the meat, cover the pan and leave under pressure for 10 minutes over low heat.
  6. When opening the sieve, remove the bouquet garni and prepare the garnish.
  7. 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.
  8. 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.
  9. 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.
  10. And finally the bacon to finish. This meat can be accompanied by rice, puree or pasta.

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