prosim za recept za govedino po burgudunsko(Beef Bourguignon

prosim za recept za govedino po burgudunsko(Beef Bourguignon)ampak v slovenskem jeziku in original iz knjige julie child torej original in ne tisto kar je v okusni je pa slovenska kulinarka..tisto niso pravi recepti

hvala za pomoč

a res ne ve ta recept???

Jaz prvič slišim za to jed. :/

moraš gledati film julie & JULIE

ok 🙂

Govedino jem samo po moje!
Goveji vrat po moje

Vrat kupim pri svojem mesarju, ki ve da rad pojem kaj dobrega, zato se vedno potrudi, da dobim najboljši del. Sicer nikakor ni dojel, kaj mi bo meso za »župo«, ko pa le te ne kuham, dokler ga nisem povabil na kosilo iz »manjvrednega« kosa mesa.
Gre pa nekako takole. (Vsak lahko priredi recept svojim željam in potrebam.)

Kilogram ali tudi več govejega vratu dam v plastično posodo in ga zalijem z olivnim oljem. Potem meso lepo počasi kak teden zori v hladilniku.
Nič ne škodi, če v olje dodamo tudi vejico rožmarina in nekaj lovorovih listov. Tudi kakšna vejica bazilike ali žajblja ne škodi, ampak to je že variacija na temo.
O začimbah in okusih se da vedno razpravljati.

Ko meso je meso uležano in so jedci povabljeni, na vroči maščobi (Najboljše je kar olje v katerem je meso počivalo), v ponvi s pokrovko z vseh strani meso opečem in tako opečenega zalijem z dobrim belim vinom. Nato se meso še kakšno uro, morda uro in pol (odvisno od količine) duši v vinu in lastnem soku.
Mesa običajno ne solim, ali pa zelo malo, saj je po mojih izkušnjah soli dovolj že v mesu samem.
Tisti, ki radi eksperimentirate z okusi, lahko meso zalijete z rdečim vinom. Priporočam lažja vina. Dodaten okus lahko pričaramo, če se v ponvi z mesom duši tudi nariban korenček in na drobno nasekljana čebula.
Kaj boste jedli poleg mesa, je odvisno od vas samih,jaz priporočam ajdovo kašo z gobami in seveda solato!
Dober tek

Ingredients
One 6-ounce piece of chunk bacon
3 1/2 tablespoons olive oil
3 pounds lean stewing beef, cut into 2-inch cubes
1 carrot, sliced
1 onion, sliced
Salt and pepper
2 tablespoons flour
3 cups red wine, young and full-bodied (like Beaujolais, Cotes du Rhone or Burgundy)
2 1/2 to 3 1/2 cups brown beef stock
1 tablespoon tomato paste
2 cloves mashed garlic
1/2 teaspoon thyme
A crumbled bay leaf
18 to 24 white onions, small
3 1/2 tablespoons butter
Herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth)
1 pound mushrooms, fresh and quartered

Cooking Directions
Remove bacon rind and cut into lardons (sticks 1/4-inch thick and 1 1/2 inches long). Simmer rind and lardons for 10 minutes in 1 1/2 quarts water. Drain and dry.

Preheat oven to 450 degrees.

Sauté lardons in 1 tablespoon of the olive oil in a flameproof casserole over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon.

Dry beef in paper towels; it will not brown if it is damp. Heat fat in casserole until almost smoking. Add beef, a few pieces at a time, and sauté until nicely browned on all sides. Add it to the lardons.

In the same fat, brown the sliced vegetables. Pour out the excess fat.

Return the beef and bacon to the casserole and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Then sprinkle on the flour and toss again to coat the beef lightly. Set casserole uncovered in middle position of preheated oven for 4 minutes.

Toss the meat again and return to oven for 4 minutes (this browns the flour and coves the meat with a light crust).

Remove casserole and turn oven down to 325 degrees.

Stir in wine and 2 to 3 cups stock, just enough so that the meat is barely covered.

Add the tomato paste, garlic, herbs and bacon rind. Bring to a simmer on top of the stove.

Cover casserole and set in lower third of oven. Regulate heat so that liquid simmers very slowly for 3 to 4 hours. The meat is done when a fork pierces it easily.

While the beef is cooking, prepare the onions and mushrooms.

Heat 1 1/2 tablespoons butter with one and one-half tablespoons of the oil until bubbling in a skillet.

Add onions and sauté over moderate heat for about 10 minutes, rolling them so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect them to brown uniformly.

Add 1/2 cup of the stock, salt and pepper to taste and the herb bouquet.

Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but hold their shape, and the liquid has evaporated. Remove herb bouquet and set onions aside.

Wipe out skillet and heat remaining oil and butter over high heat. As soon as you see butter has begun to subside, indicating it is hot enough, add mushrooms.

Toss and shake pan for 4 to 5 minutes. As soon as they have begun to brown lightly, remove from heat.

When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan.

Wash out the casserole and return the beef and lardons to it. Distribute the cooked onions and mushrooms on top.

Skim fat off sauce in saucepan. Simmer sauce for a minute or 2, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly.

If too thin, boil it down rapidly. If too thick, mix in a few tablespoons stock. Taste carefully for seasoning.

Pour sauce over meat and vegetables. Cover and simmer 2 to 3 minutes, basting the meat and vegetables with the sauce several times.

Serve in casserole, or arrange stew on a platter surrounded with potatoes, noodles or rice, and decorated with parsley.

joj flash, a ne znaš brat 🙂 zala73 išče ta recept v slovenskem jeziku 🙂

a je to retorično vprašanje?))

a je to retorično vprašanje?))[/quote]

jaz nisem nič vpraševala :))

pa prevedla si bo že sama, edino tam pri segrevanju pečice je mal škakljivo, piše sam na koliko jo segreje ni pa merske enote, se mi zdi da je 450 stopinj celzija mal huda, verjetno ima v mislih fahrenheit, kar znese cca 230 stopinj celzija,

a je to retorično vprašanje?))[/quote]

jaz nisem nič vpraševala :))[/quote]
nisi, sam saj veš kake ste ženske))

jaz nisem nič vpraševala :))[/quote]
nisi, sam saj veš kake ste ženske))[/quote]

ja seveda vem. rade dobro kuhamo :))))))))))

nisi, sam saj veš kake ste ženske))[/quote]

ja seveda vem. rade dobro kuhamo :))))))))))[/quote]
točno, in pol je tud takale govedina mala malca))

z govedino lahko čaraš na vse mogoče načine. v juhi, in potem jaz vedno zvečer ali pa drugi dan naredim “esiflajš” :)))) mmmmm to imam rada.

najrajši delam pa in tudi jem tatarca 🙂 ampak jaz delam po “domačih” receptih, tako da tega, ki ga želi v originalu Zala73 pa res ne poznam.

zgoraj sem zasledila tudi en zelo zanimiv recept. mogoče ga kdaj sprobam 🙂

hvala,vsaj nekdo da me bere kot je treba:)))

ne ne bom si prevajala sama .-.hočem recept v slovenščini…in zraven tudi količino in čas in stopinje…ufff a je res tako težko dobit to

ne ne bom si prevajala sama .-.hočem recept v slovenščini…in zraven tudi količino in čas in stopinje…ufff a je res tako težko dobit to[/quote]o je moja hči doumela,

he he zala, hočem ni lepa beseda. :))) poizkusi z želim si ali rada bi…

okej bi prosila če lahko dobim…,..a bo tako okej?

flashgordon vseeno hvala za trud:)))

a si že dobila prevod, če ne, bom zagrizel vanj)) v prevod, pa čeprav tud govedina zgleda slastno))

a si že dobila prevod, če ne, bom zagrizel vanj)) v prevod, pa čeprav tud govedina zgleda slastno))[/quote]

ne nisem..he he…ampak po tem filmu in raznih komentarjih in že če se 3 ure peče v pečici mislim da se ti stopi v ustih zato moram probat ta recept…mora bit zelo okusno

:(((( nič od nič od recepta