Rezept:

Rezept drucken

ins Rezeptbuch legen

als email versenden

MealMaster - Ansicht

Rezept als PDF

Rezept benoten

Anmerkung schreiben
 
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
Best Beef Bourguignon
Zutaten für 1 Portionen Menge anpassen
die Zutaten:
1/2 x ca. 450 gmushrooms sliced
1/4 Tassebutter
3 ScheibeBacon; cut up
2 x ca. 450 gBoneless beef; cut in 2oe cubes
2 Esslöffelflour
Cloves garlic crushed
1 Esslöffeltomato paste
1 1/4 TasseHolland House Red Cooking Wine
Beef bouillon cubes
2 Esslöffelsugar
1/4 Teelöffelsalt
1/4 Teelöffelthyme
1 kleinBayleaf
Pepper corn
1/2 x ca. 450 gSmall white onions
die Zubereitung:

Best Recipes From the Backs of Boxes, Bottles, Cans and Jars by Ceil Dyer

True beef bourguignon from Holland House Wines.

In large pot, sauté mushrooms in butter; remove mushrooms and set aside. Fry bacon until crisp; remove and set aside. Add meat to drippings and brown well. Blend in flour. Add garlic, tomato paste, wine and seasonings. Cover and simmer for 2 hours, stirring occasionally. Add onions, mushrooms and bacon; simmer 1 hour longer. Additional wine if liquid has evaporated. Garnish with cherry tomatoes and serve over rice if desired.

TypistÂ’s Notes: I used 12 oz. Fresh mushrooms and some bacon bits rather than bacon. I omitted the small white onions, substituting some dried chopped onions, and I omitted the tomato garnish. It appeared to be quite done at 2 hours. I served it with instant mashed potatoes. (Sorry, folks, my real mashed potato attempt was a failure. My instant mashed potatoes are june fine. Vbg!)


Anmerkungen zum Rezept: