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Chef Ed’s Beef Bourguignon Chef Ed’s Beef Bourguignon
” This yummy recipe will have everyone cleaning their plates and asking for seconds” Ingredients serves 2 (Warm garlic bread would be a great... Chef Ed’s Beef Bourguignon

picture of beef bourguignon

” This yummy recipe will have everyone cleaning their plates and asking for seconds”

Ingredients

serves 2
(Warm garlic bread would be a great addition to this to sop up the delicious sauce)

1 Large white onion chopped
1 bulbs garlic diced

1/2 large carrot slices, 1/4 cup mushrooms
1 teaspoon Mediterranean capers
1 LB. cubed top sirloin, fillet Mignon or ground beef
1 quarter cup red wine Cabernet if possible
3 tablespoons Worcestershire sauce
3/4 cup heavy cream or yoghurt
1/2 teaspoon honey
sea salt
ground black pepper
3 dashes Tabasco hot sauce
Extra virgin olive oil for cooking

Preparation

Preheat a large frying pan to high- non Teflon, as you cannot build a sauce on a Teflon pan, you can marinate the meat in Worcestershire sauce salt and pepper.

Once the pan is hot, you should be able to see whisps of smoke coming off the surface, then you can add the olive oil enough to lightly cover the surface of the pan.
Add the meat (be careful as the oil will be hot so don’t just throw the meat into the pan as this will create a large sizzling sound which is what you want, add the meat bit by bit, and you must maintain this sound throughout the cooking process until you add the wine) feel free to add light dashes of sea salt)
after placing the meat on the hot pan make sure that it covers the bottom of the  pan and then leave it alone, add light dashes of sea salt stir and do not touch it for one minute, then move them about so that all sides get cooked and cook for another three minutes then add the onions and garlic and again make sure that it covers the bottom of the pan and then leave alone again for 2 minutes.  Now turn down the heat to medium and add the wine and lightly scrape the bottom of the pan to remove any meat and onion bits(this is the base for the sauce)
allow to reduce for 3 minutes then add the cream or yoghurt, lightly stir, then add the capers, Worcestershire sauce, honey and Tabasco stir and allow to reduce and thicken for another 3 minutes, then remove from heat and serve over mashed potatoes, egg noodles or even into a warm puff pastry which has been cut at the top.
Enjoy!

picture of beef bourguignon

All recipes by Chef Ed Resident Chef Health and Fitness Talk

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