1 kg. Beef
1 tbsp. flour
1 bottle of red dry wine
50 g. Cognac
4 Strips of Smoked Breast
2 cloves garlic
2 carrots
2 Lukovitsy
3 twigs Thyme
3 twigs Petrushki
4 black pepper peas
2 laurel sheets
butter
16 small champignons (only hats)
20 marinated "pearls" bulbs
As a basis, I took the recipe of Julia Child, but introduced small amendments:
The pulp of beef, cleaned from the films, cut into small cubes. Carrots and onions Cut into small cubes, garlic just grind finely. In a preheated frying pan, lay out finely sliced bacon. Beef Solim and Perchym, sting in the flour: To do this, take a package, put a beef in it, pour the glass of flour and, tightening the package, shake it up several times so that all pieces of meat are born in flour. When it is pushed out enough fat, set aside, but do not throw away, and put a branched beef in the pan, which must be frying, so we put on fire above average and if the pan is small, fry parts.
Then fry the carrot to a golden crust and add onions and garlic. After a couple of minutes, pour the frying pan in the frying pan, vigorously mix the contents of the pan, scraping pieces sticking to her bottom, and when the brandy is completely evaporated, remove the pan from the fire. Place the vegetables on the bottom of the scribe, make a small "Book Garni" a bag of gauze with thyme, parsley, pepper and a laurel sheet and put it on vegetables. Finally, at the top of a smooth layer, lay meat and sneaker. Fill the wine, cover the tightly seated lid, so that the wine does not evaporate ahead of time, and put it in the oven, heated to 160 degrees, for 3 hours. At this stage, the meat can be cooled, removed in the refrigerator and cook it the next day in a matter of minutes.
Remove the pouch with herbs and put a duck on a small fire. Melt a piece of butter in a pan and fry champignon caps until golden color, then put them in a scribe. In oil residues, quickly fry the pearl onions and send it after the champignons. Stay a few more minutes, and then serve beef in Burgundy with boiled potatoes.
My Boeuf Bourguignon turned out to be less calorie.
I made a dish a little more dietary, roasting meat not on the fat (roasted soul lard and the liver do not take), and on refined olive oil, adding a small amount of squalok from smoked sternum for fragrance.
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