Meat in Burgundy

Meat in Burgundy

To prepare this dish you will need:

• beef - 800 g


• onions - 2 pcs.


• garlic - 3 cloves


• red dry wine - 1 tbsp.


• flour - 1 tbsp. l.


• tomato paste - 1 tbsp. l.


• butter for roasting


• Salt, pepper, bay leaves - to taste

Peel the onion, rinse it with coldwater and cut into large rings. Preheat the butter in the frying pan. Cut the beef into small cubes and lightly fry in butter. When the meat is lightly fried, lay on top of the onion rings, sprinkle the beef and onion with flour and fry on.

Dilute the tomato paste in the wine, pour outthe resulting sauce in the meat, salt, pepper, if you want - add a bay leaf to it. Stew the meat with gravy for 3-4 hours on a small fire (so that the gravy is not burnt). Liquid in the meat in the process of quenching try not to add - you risk ruining the tender taste of meat. It is better to initially take more butter.

Garlic cloves peel, pass through a garlic press and add to the ready-made meat.

Bon Appetit!