Burgundy beef - recipe
Ingredients
- Beef (tenderloin) - 800 gr
- Flour - 1 tbs
- Vegetable oil - 2 tbs
- Onion - 2 pcs
- Garlic - 1 clove
- Carrot - 1 pcs
- Tomatoes - 3 pcs
- Dry red wine - 2 glass
- Bay leaf - 1 pcs
- Black pepper (peas) - 6 pcs
- Thyme - 1 sprig
- Salt
- Pepper
For 1 batch(es) (
)
Burgundy beef Directions
Multicooker firm: POLARIS
PMC-0511AD,PMC-0513ADG,PMC-0533AD,PMC-0541D,PMC-0542AD
Preparation:
Prepare the multicooker and ingredients.
Peel and finely chop the onion, garlic and carrot. Wash the beef, dry it, cut into 4 pieces and rub with salt and pepper. Dip each piece in flour.
Turn on the "Multipovar" mode , set the temperature to 160 ° C and the time to 1 hour 25 minutes. Heat the oil in a multicooker bowl, 10 minutes, and fry the beef pieces in portions on all sides until dark brown, 40 minutes. Transfer the meat to a platter and set aside. Fry the onions, garlic and carrots in a bowl, 15 minutes. Wash the tomatoes and cut into wedges. Add to bowl and cook for 5 minutes. Pour in 1 glass of wine, cook for 15 minutes. Add remaining wine and 1 glass of water.
Return the meat to the bowl, add bay leaves, peppercorns and thyme. Cook at 120 ° C for 1.5 hours.