الصورة قريبًا
مبتدئ
French
Classic French Omelette
المصدر: شيف
10 دقيقة1300 سعرة
نباتيخالٍ من الغلوتينقليل الكربوهيدرات+1
Beef Bourguignon
Beef braised slowly in red wine with mushrooms, pearl onions and bacon until spoon-tender — Burgundy in a pot.
المصدر
الوصفة من French bistro tradition · 👨🍳 شيف
تظهر أسماء الطهاة وصانعي المحتوى للإشارة إلى المصدر فقط. More Recipes Please مستقلة وليست تابعة لهم ولا معتمدة أو ممولة منهم.
Traditional dish — A dish with no single author. The link is background on where it comes from — the steps here are our own writing, not a reproduction.
شاهد طريقة التحضير · 3 فيديو
⏱ 210 دقيقة🍽 5 حصة🔥 560 سعرة🇫🇷 فرنسا
الخطوات
Render the bacon lardons until crisp, remove them, and brown the well-dried beef in the fat in batches.
Soften the chopped carrot, onion and garlic in the same pot.
Return the beef and bacon, add the wine and herbs, and bring to a simmer, scraping up the browned bits.
Cover and braise low, on the stove or in the oven, for about 2.5 hours until the beef is tender.
Meanwhile sauté the pearl onions and mushrooms until golden and add them for the last 30 minutes.
Skim any fat, reduce the sauce until glossy, and serve with mashed potato or crusty bread.
💡 نصائح
- Dry and brown the beef well — that fond is the flavor foundation.
- Use a wine you'd actually drink; it defines the sauce.
- Like most braises, it's better made a day ahead.
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