This is the legendary French dish that came out of the peasant houses of Burgundy a couple of centuries ago and reached the gourmet restaurants of our time!
If you are a meat lover, and if you have a bottle of special red wine in store, it’s time to arrange a gastronomic dinner or lunch!
The meat is softest due to prolonged languishing, and the taste is so special, penetrated by the aromas of the wine, that it will never be forgotten!
By the way, you can make it languish in the evening, and serve it the next day, very often in France they do it, because on the second day the taste becomes even richer!
And also, in this video, you will find interesting ways to cook vegetables and mushrooms so that they retain all their vitamins, taste and structure!
The ingredients are the simplest:
Beef 1 kg (Do not take the fillet!).
4 medium carrots.
6 to 10 small onions.
100 – 150 g of flour.
4-5 cloves of garlic.
250 g of champignons.
2-3 branches of thyme.
Bay leaf.
Salt pepper.
Rosemary.
Young potatoes.
100 – 150 g of bacon.
1 bottle of red wine, Pinot noir, or Burgundy red wine.
30 g butter.
1 liter of beef broth.
vegetable oil, sparkling water.
Enjoy your meal and inspiration in the kitchen!
In the end, as usual, my recommendations for selecting wine!
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