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You are here: Main page / Recipes / Wołowina à la bourguignon (wołowina po burgundzku)

Wołowina à la bourguignon (wołowina po burgundzku)

Difficulty level
Easy
Prepare time
Długi
Portions
4 portions

Ingredients:

NA 4 osoby:

Spory kawałek wolowiny
olej
2 srednie marchewki
pieczarki
1 lyzka maki
2 szklanki wytrawnego czerwonego wina
sol pieprz
ziola prowansalskie

Prepare instructions:

Wolowinę pokroic na spore kawalki ok 2-3 cm.
Podsmazyc na oleju z kazdej strony az sie zarumienia, następnie dorzucic marchewki pokrojone w cienkie plasterki, dorzucic pieczarki, wymieszac i podsmazyc wszystko razem ok 10 min mieszajac od czasu do czasu.Dodac mąkę, wino, wymieszac i wszystko zalac woda do przykrycia, dodac szczyptę soli,pieprzu i ziola prowansalskie.Dusic pod przykryciem na lekkim ogniu do momentu az mięso bedzie miękkie.W czasie gotowania trzeba sprawdzac wodę i ewentualnie dolewac gdy troche wyparuje.

Wolowine zaserwowac z ziemniakami purée lub ryzem.

Smacznego

Author: Kikoo1978 2011-06-27

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Groups:	Meat Beef
Tags:	wolowina more tags

View all comments (2)

GraziaK (2015-02-17 10:35)

marchewki pokrojone w cienkie rondelki?

Hana matsuri (2015-02-17 20:26)

Plasterki - z francuskiego "rondelle"

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Wołowina à la bourguignon (wołowina po burgundzku)

Difficulty level

Prepare time

Portions