The beef in the oven for Burgundy



1 kg of lean beef

50 g butter

2 carrots

2 onions

2 glasses of red table wine

1 bank of canned mushrooms

1 bay leaf

1 clove of garlic

4st.l. flour

3 tablespoons chopped parsley

1 tsp salt

1/2 tsp ground black pepper

1/2 tsp dried thyme

Meat wash, dry, cut into cubes, garlic clean, chop.

Mix the flour with salt and black pepper, breaded beef.

On high heat in a frying pan melt the butter, put the meat, fry until browned on all sides, to shift into a baking dish 2-liter.

In the same pan to extinguish the garlic with the chopped carrots and onions for 5-10 minutes until onion is tender, pour the wine, add the thyme, parsley, bay leaf and mushroom marinade fused with pickled mushrooms, stir, pour the meat sauce.

Bake meat, covered with a lid or foil, 2.5 hours at a temperature of 180 degrees, then remove the lid or foil, put the mushrooms, stir and bake for another half hour.

Served hot.

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