Number of servings: 2
Required products
- 400 g beef necks
- 1 large carrot
- 6 small white onions or one large one, cut into several pieces
- bay leaf, thyme
- 400 ml red wine, Pinot Noir or other
- 2 spoons oil for frying
- salt, pepper
- 100 g champignons
- 100 g bacon
- 1 a spoon butter
- 2 slices garlic
- 2 spoons tomato paste
- 1 a spoon of flour
- 350 ml beef broth
- parsley
Making
- We marinate the beef the night before. We cut the meat into large pieces, put it in a container where we will marinate, add sliced carrots and onions. We pour wine. We let it rest until the next day.
- After 12-24 hours, drain the wine from the meat, do not pour out the wine.
- Heat the wine in a separate pot, skimming off the foam that forms.
- We take a thick-walled pot, pour oil, and fry the beef, not all at once, but in parts. We put the cooked meat on a plate.
- When the meat is cooked, we cook it separately, constantly removing the cooked products - onions, mushrooms, bacon.
- Finally, we fry the carrots, after the carrots are fried, we add tomato paste, flour, fry, pour in the broth, wine. Heat, then add the fried meat and bacon.
- Place the covered pot in the oven at 180℃ for an hour. After an hour, add the mushrooms and onions and return to the oven for another hour.
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