Time: 45 minutes.
[Note: You may replace beef with pork]
Beef bourguigon is a French stew-like cuisine cook with red wine, giving a dark red/ burgundy colour gravy. This braised beef dish is best eaten on a cold, winter night. The mixture of sweetness from the meat and fragrant from the red wine is one of the reasons this dish is highly regarded as a relatively pricey dish in most Asian regions especially Japan. The beef bourguigon is also a good party dish for large serving of people in Christmas.
- 300 g beef strip
- 1 large onion (around 150g), diced
- 4 gloves garlic, diced
- 1 medium carrot, cut into bite-size
- 2 tsp dried rosemary (Better if you can grab fresh ones)
- 2 tbs ketchup
- 2 laurel leaf
- 150 ml red wine
- 150 ml chicken/ beef/ vegetable broth (Alternative: Water)
- 1 box of button mushrooms
- 1 tbs flour
- Some chopped parsleys
- Melt some butter in the pan, and pan fried the beef till they turn brown. Take them out and let them rest aside.
2. Next, add in some butter again. Stir-fry the onions and garlic till they become semi-translucent. Now mix it the rosemary and laurel and add in the ketchup. Continue stirring and you can get a nice mixture below.
Note: It is not advisable to use fresh tomatoes as they tend to make the bourguigon too watery. You may also use tomato puree.
3. Next, add in the carrots continue stir fry them. You may also add in some paprika/ chilli powder if you enjoy a little stimulation in your food. I skipped them in this recipe. Pour in the wine and broth and let them boil. Turn down the heat and simmer for 30 minutes.
[Note: You may place it for a few hours after the simmering process to allow further diffusion of flavours into the beef]
4. Cut the button mushrooms into 4 each. as shown below. Add in some butter and stir fry the mushrooms. Season with some salt and pepper. The mushrooms may release some water in them and turn smaller in size. Sprinkle in the flour and mix well. Take them out and put them back into the pot of beef.
5. Mix the button mushrooms and the beef well. The floured-mushrooms will thickens the gravy. Add in some water if it becomes too dry. Sprinkle on some chopped parsley and serve them on a plate.
You may serve this with rice or baguette! Or with mashed potatoes, like the French! Remember to play some French music when you are eating this!
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