If we talk briefly about this dish, then the Burgundian meat is a stew of veal with mushrooms and vegetables in red wine sauce. Such a meager description may seem rather “dry” to those who have already tasted its delicious taste. As they say in France, burgundy meat is an exquisite, nutritious and insanely delicious delicacy that has no equal.
It must be savored on cold winter evenings in a narrow family circle. According to gourmets, even when heated, the meat in Burgundy does not lose its excellent taste and magnificent aroma. In a classic variation, a required ingredient is Burgundy quality wine.
In fact, there are many recipes for its preparation. In different countries of the world, culinary specialists use local varieties of alcoholic beverages. If you are going to cook this solemn dish and not spoil its special and unique taste, then choose good quality red wine , for example, Musyigny, Romane-Conti, Chambertin. It all depends on opportunities and priorities.
Burgundy meat: recipe
Ingredients: beef (1 kg), carrots, onions, champignon mushrooms (200 g), bacon (100 g), flour (10 g), tomato paste (50 g), dry red wine (300 g), black pepper, salt, a little mustard, garlic, rosemary, bay leaf.
Before you cook the meat in Burgundy, you must marinate it all night. For the marinade, chop the onions, carrots coarsely, add the parsley, pepper, rosemary and wine.
Cut beef into small portions, add salt and put in prepared sauce. Leave for at least 6 hours, for better impregnation. After the time has passed, it must be fried until golden brown, and then add the pickled vegetables to the cauldron . In the process of extinguishing, sprinkle the mass with flour, mix well. Pour the sauce in which the meat was in the roasting pan and bring to a boil. Squeeze out the garlic and put the tomato paste. Simmer for about 40 minutes.
We prepare vegetables
Striped bacon is fried in olive oil. We do the same with mushrooms, then add vegetables to our meat. Close the lid and leave to languish for half an hour. As a side dish, rice, boiled potatoes and fresh herbs are perfect.
You can use other types of meat - chicken, lean pork, young veal. You can change the components at your own discretion, for example, add bell pepper or chili. Instead of tomato paste, use tomatoes. It turns out very tasty with oyster mushrooms and chanterelles. Experiment with dry herbs, spices, and seasonings to add spice and flavor to the dish.
The most important thing in this recipe is a good red wine. Some add brandy, the taste does not change much. Properly cooked meat in Burgundy will surprise with its taste, softness and juiciness. Of course, you will have to make a lot of effort and time for an amazing result.
Although you can slightly modify the recipe and make it quick. Do not marinate and do not stew meat for several hours. Mix all components and send to the oven, falling asleep with cheese. Many may not agree with this method, but the recipe will not take more than an hour, and you won’t have to bother with the products. In principle, it turns out very tasty.