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Boeuf Bourguignon

10.03.2018
Boeuf Bourguignon

The perfect weekend food for autumn and winter! 

8 portions: 

1 1/2 kilos rib roast (høyrygg på norsk)

4 tablespoons tomato puré

5 garlic cloves, chopped

5 onions, chopped roughly

fresh timian

4 bay leafs 

4 tablespoons flour

5 dl broth

8 dl red wine 

500 grams mushroom

300 g bacon, in pieces

5 carrots, in small pieces

salt, pepper

oil, butter

1 big handful, chopped parsley

 

Cut the meat in small pieces. Brown it in a pan with a little oil. Put on salt and pepper generously. Add tomato puré, garlic, onion, timian and bay leafs. Sprinkle the flour over it, stir well and then add the broth og and wine. Make it boil, cover it and let it simmer for 2-3 hours -longer if you´d like and can wait. 

Fry the mushroom and the bacon in a pan with some butter. When the meat is almost ready, add the bacon- and mushroom mix and the carrots. Taste it and put in more salt and pepper if necessary. Serve it with parsley and homemade mashed potatoes. 

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