- In a casserole dish, degrease the beef cubes and brown them in small quantities with oil then set aside.
- Brown the bacon with garlic and olive oil for about 5 minutes. Add the onions and shallots, sprinkle with paprika. Salt and pepper to your liking and then set aside.
- Heat the broth in a large pot.
- Meanwhile skip the mushrooms in a drizzle of oil over high heat.
- When the end broth, add the mushrooms, the pan of bacon and onions, the beef and its juice, the wine, the carrots and simmer 30 minutes with small broths.
- Fill the terrines without delay Le Parfait Super up to 2 cm from the edge, close and immediately proceed to heat treatment for 2 hours at 1200 ° C.
- When serving, pour the broth into a saucepan and thicken it with diluted flour to make it a sauce. Then reheat your preparation by reintroducing the sauce there.
For the record ... The legend says that the Dukes of Burgundy shamefully stole the recipe for Flemish carbonades during their occupation of Flanders. In the absence of good beer, they fell back on wine… ”This is how we reinvent the story of an excellent dish!
Share:
1 comment
Moi je fais une marinade la veille avec vin rouge cognac carotte, oignon et un filet huile. Le lendemain j’écoute le tout puis suivre la recette. J’ajoute les champignons à l’ouverture après l’ouverture du bocal juste après la liaison à la farine ou à la fécule. Avec cette méthode le goût des champignons ressort mieux