Recipe 30-minute beef bourguignon : Practical and Delicious

Recipe 30-minute beef bourguignon : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is 30-minute beef bourguignon. You are currently reading Recipe 30-minute beef bourguignon : Practical and Delicious. This recipe is the creation of the chef Valli Little. Recipe 30-minute beef bourguignon requires 05m, cook 25m and serve 4. Caution: allergy Contains gluten, milk, soy and wheat.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

"I love the flavours of a hearty beef bourguignon but sometimes you just want it 'now!' This quick version still has a rich depth of flavour, but comes together in a flash." - Valli Little

Ingredients:

15 Ingredients

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  8 eschalots
  
  
  


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  2 tbsp olive oil
  
  
  


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  20g unsalted butter
  
  
  


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  500g beef eye fillet, cut into 4cm pieces
  
  
  


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  4 thick slices flat pancetta, rind removed, chopped
  
  
  


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  250g small Swiss brown mushrooms
  
  
  


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  2 garlic cloves, crushed
  
  
  


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  2 bay leaves
  
  
  


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  2 fresh thyme sprigs, leaves chopped
  
  
  


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  2 tsp tomato paste
  
  
  


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  2 tsp plain flour
  
  
  


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  1/2 cup (125ml) red wine
  
  
  


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  1 1/2 cups (375ml) Massel beef stock
  
  
  


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  Mashed potato, to serve
  
  
  


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  Wild rocket leaves, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  Fill a saucepan with water and bring to the boil over high heat. Blanch the eschalots for 5 minutes or until just tender, then drain and set aside.
  
  
  


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  Step 2
  
  
  
  
  Heat 1 tablespoon oil in a large deep frypan over medium-high heat. Cook the eschalots, turning, for 2-3 minutes until golden. Remove from pan and set aside.
  
  
  


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  Step 3
  
  
  
  
  Add the butter and remaining 1 tablespoon oil to the pan. Add the beef, in batches and cook, turning, for 3-4 minutes until browned all over. Remove from pan and set aside.
  
  
  


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  Step 4
  
  
  
  
  Reduce heat to medium, add the pancetta, mushrooms, garlic, bay leaves and thyme, and cook, stirring, for 5 minutes. Add the tomato paste and cook, stirring, for 1 minute, then add the flour and cook for a further 1 minute or until combined. Stir in the wine and cook for 2 minutes or until slightly thickened. Add the stock, whisking to combine, then return the eschalots to the pan. Cook for 6-8 minutes until slightly reduced and thickened. Return the beef to the pan and simmer for a further 2 minutes or until warmed through.
  
  
  


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  Step 5
  
  
  
  
  Serve with mashed potato and garnished with rocket leaves.
  
  
  

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