Beef bourguignon recipe with photos step by step and video

Beef can be replaced with any other type of meat that you like better. But keep in mind that the cooking time, as well as the taste and calorie content of the dish will change. Pork and lamb tend to be fatter than beef, while chicken or turkey are leaner. At the same time, the cooking time depends not only on the type of meat, but also on what part of the carcass is used and how old or young the meat is.

Buy fresh champignons of medium size, snow-white color without spots, damage, rot smell. They should not be slippery to the touch. Rinse the mushrooms thoroughly from the soil under a stream of warm or cold water. Cut out damaged areas, if any. Miniature mushrooms up to 2 cm in size do not need to be cleaned at all, it is enough to rinse them well. Larger champignons are recommended to be cleaned from films.

Any oils are useful only until a certain temperature is reached – the smoke point, at which the oil begins to burn and toxic substances are formed in it, including carcinogens. How to determine the frying temperature and choose the best oil for frying, and which one is better not to use at all, read here.

Important! The wrong pan can ruin even the best recipe. Read all the details on how to choose the perfect frying pan for different dishes here.

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