A Bourginon Beef Stew Kinda thing

A Bourginon Beef Stew Kinda thing
 
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This recipe was uploaded
by Martin2507

 
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Ingredients

Ingredients
Method
 
  • 2 x 100g fillet steak (cut into fingers)
  • A handful of wild mushrooms, torn up or some left to show their shape (Any variety but try little ones like oyster, baby mushrooms or to your taste)
  • one clove of garlic or two?
  • two shallots finely diced
  • one table spoon of dujoin mustard or english if thats your taste?
  • splash of red wine vinegar
  • sprig of thyme
  • one tbs creme fraiche
  • parsley
  • olive oil to cook
  • gherkins (optional)
  • salt and pepper
First things first two seperate pans one to sautee one to fry off the beef and one to slowly cook the shallots and garlic.
We want the pan with olive oil nice and hot for beef to sear in colour. Once done smother the mustard on the beef the beef will suck in the mustard leave to rest on a plate.
In the sautee pan slowly fry the shallots and garlic in olive oil with the thyme (I like to bash with a pan, crazy but encourages flavour!) after about five minutes turn the beef pan on a fry the mushrooms on a high heat season the mushrooms, once cooked throw into the shallots and garlic.
Now pick up the heat to medium in the sautee pan! Throw in the beef with the juices as well, now pour in the red win vinegar let it reduce down till nearly nothing the harshness will have gone. (you can add red wine but the vinegar gives a different twist) take off the heat and stir in the creme fraiche throw on the parsley stalks and leafs. season to taste and serve. Put mash potatoe or wild rice with it! Or crusty bread let the beef stew sell itself enjoy people!

(Oh and you'll make it look nicer than mine, I was very hungry!)

A Bourginon Beef Stew Kinda thing

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This recipe was uploaded by Martin2507

 
 
This is quick guys and so simple while you boil the potatoes for fifteen minutes you\'ll have the star of the show done!

Method


First things first two seperate pans one to sautee one to fry off the beef and one to slowly cook the shallots and garlic.
We want the pan with olive oil nice and hot for beef to sear in colour. Once done smother the mustard on the beef the beef will suck in the mustard leave to rest on a plate.
In the sautee pan slowly fry the shallots and garlic in olive oil with the thyme (I like to bash with a pan, crazy but encourages flavour!) after about five minutes turn the beef pan on a fry the mushrooms on a high heat season the mushrooms, once cooked throw into the shallots and garlic.
Now pick up the heat to medium in the sautee pan! Throw in the beef with the juices as well, now pour in the red win vinegar let it reduce down till nearly nothing the harshness will have gone. (you can add red wine but the vinegar gives a different twist) take off the heat and stir in the creme fraiche throw on the parsley stalks and leafs. season to taste and serve. Put mash potatoe or wild rice with it! Or crusty bread let the beef stew sell itself enjoy people!

(Oh and you'll make it look nicer than mine, I was very hungry!)

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