Add the pancetta and fry until browned and crisp. Season, to taste, with salt and freshly ground black pepper.įor the garnish, heat the olive oil and butter in a small frying pan. Mash the potatoes well, then add the butter and milk and beat with a wooden spoon until smooth. Meanwhile, for the mash, cook the potatoes in a pan of boiling salted water for 12-15 minutes, or until the potatoes are tender.ĭrain and return to the pan, then place over the heat for one minute to drive off any excess moisture. Season, to taste, with salt and freshly ground black pepper. Heat the butter and remaining oil in a frying pan and fry the baby shallots or onions for 4-5 minutes, or until just golden-brown.Īdd the browned onions and the chestnut mushrooms to the beef mixture and cook for a further 20 minutes. Add the bouquet garni, then cover and cook on a low heat for two hours, or until the beef is tender and the sauce has thickened. Do not leave unattended.)Īdd the red wine and beef stock and bring to a simmer. (Caution: keep your face and hair away from the flames. Let the flames flare up and then die down. Add the shallots and garlic and fry for 4-5 minutes, or until just softened.Īdd the brandy and slowly tilt the pan towards the gas flame, or light it with a match. Add the beef and fry for a further 4-5 minutes, or until browned on each side. Heat one tablespoon of the oil in a large, lidded frying pan and fry the pancetta for 1-2 minutes, or until golden-brown. Dredge the beef in the seasoned flour and set aside. For the beef bourguignon, sprinkle the flour onto a plate and season with salt and freshly ground black pepper.
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