Boeuf Bourguignon Ii
Ingredients
2,300 gr chuck roast
1 flour
130 gr butter
90 ml olive oil
60 ml cognac warmed
1/2 bacon
3 garlic coarsely
2 carrots coarsely
2 leeks coarsely
80 gr onions coarsely
1 bay leaf
2 gr thyme
1 bottle burgundy
1 water
36 onions
36 mushroom caps
1 juice
1/2 lemon
1 gr butter with a of sugar
Instructions
8. To serve, add the onions to the casserole and garnish with the mushrooms and parsley.