Beef Burgundy Julia Child

Submitted by enr on 10 Aug 2014
170 g bacon (piece, not thinly sliced)
3 and 1/2 tbsp olive oil
1.5 kg beef without fat
1 carrot
1 onion
salt and pepper
2 tbsp flour
3 cups red wine, young and tight (as Bozhule, Cotes du Rhone or Burgundy)
2 1/2 - 3 1/2 cups beef bouillon
1 tbsp tomato paste
2 garlic cloves
1/2 tsp thyme
1 crushed bay leaf
18 to 24 small heads onion (about 450 g)
3 and 1/2 tbsp butter
bouquet of spices (4 sprigs parsley , ½ bay leaf and 1 sprig thyme or ¼ tsp tied with thread)
450 g mushrooms
Beef Burgundy Julia Child
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For the meat: The skin of bacon cut bacon and cut into pieces with a thickness of 0.5 cm and 4 cm length. Cut the meat into large cubes with side about 5 cm. Chop the onion slices and carrot on wheels. Onions clean. Mushrooms were washed well, and if slight left targets if medium-sized cut into triangular pieces 4 or 6, if it is larger. The skin pieces of bacon and cook 10 minutes in 1.5 liters of water. The water is decanted and bacon dries well. The oven is heated to 230C degrees. For the next steps it is best to use a large pot with a lid that can be put both on the hob and in the oven. If you do not have one, you'll need a pot or pan and a large pot with a lid which is baked in the oven (eg stew). bacon fry until brown on medium heat in 1 tbsp olive oil for 2-3 minutes. Drain with a slotted spoon and set aside. Meat dries well and also fry with fat from the bacon. Fry a few times, so the pan can occur between the pieces and they may well browned on all sides. The meat is removed. In the remaining oil fry the onion and carrot. Excess grease is poured and meat and bacon return to pan. Add 1/2 tsp 1/4 tsp salt and pepper, and stir. Sprinkle 2 tbsp flour and stir again. Put it in the oven for 4 minutes, take out, stir and return to oven for another 4 minutes. The oven is reduced to 160C degrees. The meat is back on the stove. To it add 3 cups wine and 2-3 cup broth - as necessary to cover the meat. Add 1 tbsp tomato paste, 2 crushed cloves of garlic, crushed bay leaf, 1/2 tsp thyme and bacon rind. Allow to simmer on the stove for nyalolko minutes. Transfer at the bottom of the oven and bake 3 to 4 hours or until the meat becomes very tender (to me two hours were enough). While the meat is cooking, prepare the onions and mushrooms. For the onions: 1 and 1/2 tbsp olive oil and 1 1/2 tbsp butter and heated on the stove. Add clean onions and fry on medium heat for about 10 minutes, stirring frequently to browned evenly as possible. Watch their skins do not break. Add 1/2 cup broth, salt and pepper and bouquet of spices. Cover with a lid and leave to simmer slowly for 40 to 50 minutes, until the onions soften well, but still keeps its shape. Luke drain and set apart. For the mushrooms: pan of onions and wiped it is heated at high heat 1 tbsp olive oil 2 tbsp butter. As become hot fat, add the mushrooms. Stir until well browned and remove from heat. thicken the sauce: When the meat is tender, drain the sauce and the meat aside. If the food in the tank firing, the court is washed and the meat is transferred to it. Onions and mushrooms are divided on it. Sosa put on the stove to simmer for a few minutes and the separated fat is scraped carefully. You should have about 2 and 1/2 cup sauce, which is neither very rare nor too thick. Must be so thick that light to stick to the spoon. If the sauce is too thin, some of the liquid is allowed to boil off over high heat. If it is too thick, was added thereto little beef bouillon. Sosa tries to taste and, if needed, taste with more salt, pepper, garlic, tomato sauce and thyme. The sauce is poured over the meat and vegetables and allow to simmer for 2 to 3 minutes, gently stir a few times. Serve in the pan (casseroles), which is prepared dish or served in dishes with potatoes, pasta or rice, and garnish with parsley. Optional, can be served with baguette, which is suitable for melting sauce. * This recipe is from the movie "Julie and Julia". The recipe is adapted from the book "Mastering the Art of French Cooking" Julia Child, Luizet Berthollet and Simon Beck. * Dish (or any component thereof) can be prepared 1 day in advance. Thus flavors are mixed more thoroughly. * The wine need not be very expensive, but it must be good quality - in other words, if you would not drink, do not use in this recipe, because its flavor is retained. * The meat becomes very fragrant and (I think) worthwhile and time.
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10 Aug 2014


Wonderful recipe, which speak much German culinary forums famous Bœuf Bourguignon! Onions are from page 483 and can be used for other recipes such as Coq au vin or in combination with other vegetables. Mushrooms are from page 513 and also self recipe for a side dish or Coq au vin, or Poulet en Cocotte, or they may be mixed with other vegetables. Only thing I'm puzzled, because the recipe is actually beef and not veal (dark red meat, which he needed hours to simmer, not bright, pale pink veal). And your picture meat seems to be beef.

Rally, crossed myself it beef. As far as I am aware, it is sold for beef in Bulgaria is actually beef elsewhere. Holy beef, of which I speak, nigoka not seen him in Bulgaria. Indeed, the recipe is very similar to that for Coq au vin (think her to get her ready) - the differences (except meat type) are small.

So beef, which is upon us, and the US - beef or *beef* is the equivalent of a *beef* in BG, what is here veal or *beef* literally and I have not seen in BG, it is very bright and light meat from a young calf. The differences come from cattle breeds and standards when slaughtered, and the name of the product adopted in the country (beef / beef). Generally, if a recipe in English speak of *beef* most accurately translated as *beef*.

Nevi, and so I know, but I know that there is a confusion in translation. In that case, the recipe is for beef.

While looking in the net of Bulgarian pictures of beef, go the same results. That is. Bulgarians do not distinguish. I'm learning to cook outside the country and for me there is a big difference - especially in the purse;) But in the end result, and in taste. I think that no matter how you say it in Bulgarian, perhaps more important to mention that the meat must be very dark, very well matured to become like butter in your mouth and have enough flavor. :)