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Beef Burgundy roast

Beef Burgundy roast
Quantity Ingredient
1 Bay leaves
1 Spice Cloves
1 tsp Black pepper grains
1 tsp Juniper berries
Dried Thyme
1200 g Beef stew roast
250 g Soups Vegetables
3 Onions
Pepper & Salt
20 g Butter Lard
1 tbsp Tomato puree
600 g Bean sticks
20 g Butter
6 Potato dumplings
2 tsp Sauces Binder
0,7 l Red wine Burgundy

Beef stew roast put in a bowl. Peel, eighth and add 2 onions. Cover with burgundy. Add bay leaf, clove, pepper grains, juniper berries and thyme. Put a lid on it. Beef Burgundy roast 2 days in the refrigerator allow to draw. Clean and chop the vegetables coarsely. Remove beef roast from stain, dry with kitchen paper and season with pepper and salt. Pour the stain through a sieve and collect. Put the onions aside. Heat the lard in a saucepan. Fry the Burgundy roast all around vigorously. Add onions and vegetables. Stir in the tomato purée. Deglaze with 0.2 L stain. Put a lid on it. Braise beef Burgundy roast at medium temperature for 90 minutes. Turn in between. Clean the beans, cut them in half, put them in a pot and cover with water and bring to the boil. Switch to medium level. Cook the beans for 15 minutes. Peel 1 onion, dice it and sauté it in butter. Drain the beans, toss in the butter and season with salt and pepper. Cook the potato dumplings for 15 minutes. Remove beef Burgundy roast from the pot. Extend sauce with 0.15 L stain. Thicken with dark sauces Binder.

Servings: 6, Difficulty: 
Preparation time: 1 hour, Total duration: 2 hours

All data per serving:
Calories
Carbohydrates
Protein
Fat
495 kcal
29 g
46 g
14 g

(C)opyright by Marions Kochbuch