AWESOME recipe!!! I used the recipe off http://www.everydaygourmet.tv/recipes/21
and swapped the beef for Turkey. It was a little tedious as I sued shanks then
took the meat off myself but so worth it. I served this for my husband’s
birthday dinner just with a salad a chips and they were a hit. They are very
filling too – the bread rolls didn’t even get touched!
NB if you go to the link – oddly they don’t mention what
to do with the carrot and celery however I have outlined this below.
Ingredients
1 kg chuck steak (I replaced
with Turkey)
Flour, for dusting
1 carrot, grated
1 celery stick finely diced
500g speck, fried (I replaced
with pancetta)
200ml beef stock (I replaced
with chicken stock)
600ml red wine
300ml port
1 x brown onion diced, finely
500g mushrooms, fried
1 clove
1 clove of garlic
2 sprigs thyme
1 bay leaf
2 sheets of puff pastry
1 egg
1 tbs water
Time: 1.5 hrs
Serves: 4
Method
1. Cut
the beef into large cubes. Roll cubes in flour. Add oil to a non-stick frypan or
pot and seal meat on a high heat until nicely browned. Remove from pan and place
in a plate.
2. In
the same pot, fry diced onion and garlic until soft and golden.
3. Add
carrots and celery and fry for 2 minutes
4. Now,
add the meat and its juices back to the onion. Add fried mushrooms and speck,
cloves and thyme, bay leaf and the red wine and port. Bring to the boil and
then turn the heat down to simmer 10 minutes.
5. Now
add the stock and let simmer for 1 hour. The sauce should be thick and rich in
consistency. If it is not, combine a little cornflour and water in a bowl and stir
into the stew until the right thickness. Let the stew cool slightly.
6. Place
the bourguignon in bowls and cover with the defrosted puff pastry. Cut a slit
in the centre of the pastry and firmly seal around the edges. Brush with egg
wash.
7. Bake
for 30-40 minutes or until the pastry is golden brown.
8. (NOTE:
you can use mash potato instead of puff pastry)
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