Beef bourguignon with mashed potatoes
Try James Martin's recipe for slow-cooked beef in a rich sauce served with comforting and creamy mash.
Ингредиенты
- 2 tbsp plain flour
- salt and freshly ground black pepper
- 1 kg/2lb 4oz blade of beef, cut into large cubes
- 2 tbsp olive oil
- 150g/5oz pancetta
- 2 shallots
- 1 garlic
- 50ml/2fl oz brandy
- 500ml/18fl oz Burgundy, or other red wine
- 250ml/9fl oz beef stock
- 1 bouquet garni
- 25g/1oz butter
- 150g/5oz peeled baby shallots (or frozen button onions
- 200g/7oz chestnut mushrooms
- 1kg/2lb 4oz floury potatoes
- 110g/4oz butter
- 110ml/4fl oz full-fat milk
- 1 tbsp olive oil
- 25g/1oz butter
- 100g/3½oz small pearl onions, peeled (or frozen button onions)
- 100g/3½oz pancetta
- 150g/5oz button mushrooms
- ½ bunch flat-leaf parsley
Как приготовить
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Рецепт в редактуре
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