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Boph Burgenon

Boph Burgenon

Beef 1 kg
Pork belly100 g
Garlic is 2-3 pcs.
Onion4 pcs.
Carrot3 pcs.
Red wine 750 g
Beef broth250 g
Champignons200 g
Wheat flour2 tbsp. l.
Butter 50 g
Bay leaves2 pcs.
Salt to taste
Black pepper (ground) to taste

Beef cut into large pieces, pork brisket – small. Divide the champignons into 2-4 parts. Half the onions cut into half rings, the second half to 2 parts, the carrots to slices. In a deep saucepan or in a saucepan with a thick bottom, heat the butter and fry the beef until golden brown. Salt and pepper. Then add the flour and fry a little more. Extract the meat and in the same saucepan fry the pork belly along with the garlic, cut into plates. Add onions and carrots, fry for another 5-7 minutes. Put meat to vegetables, add broth and bay leaf. Cover and stew for 5 minutes. Then add red dry wine, after 5 minutes reduce the heat to a minimum and simmer for about two hours. For 15 minutes until ready, add the champignons, salt and pepper.

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