Urządzenia i Akcesoria
Beef Bourguignon and Warm Lemon Pudding with Lemon Syrup
Przygotowanie 30 min
Czas całkowity 2 godz. 20 min
4 portions
Składniki
Lemon Pudding with Syrup
-
unsalted butter for greasing
-
brown sugar for dusting
-
lemon juice100 g
-
water850 g
-
brown sugar280 g
-
lemon peel to taste4 - 6 pieces
-
strong white bread flour130 g
-
unsalted butter diced60 g
-
milk15 g
-
freshly squeezed lemon juice60 g
-
baking powder2 tsp
-
medium eggs2
Beef Bourguignon
-
dried bay leaf1
-
fresh parsley cut in pieces5 sprigs
-
fresh thyme cut in pieces3 sprigs
-
garlic cloves3
-
onions quartered200 - 250 g
-
olive oil15 g
-
beef meat diced (3 cm) (preferably top rump, chuck, collar or cheek)700 g
-
streaky bacon, cured and smoked cut in strips150 g
-
red wine preferably Burgundy or any full-bodied red wine300 g
-
water200 g
-
fine sea salt1 tsp
-
ground black pepper2 pinches
-
fresh button mushrooms200 g
-
carrots300 g
-
cornflour (opcjonalnie)1 - 2 Tbsp
-
baguette sliced, for serving
Poziom trudności
łatwy
Wartości odżywcze na 1 portion
Sód
1267 mg
Białko
49 g
Kalorie
5931 kJ /
1417 kcal
Tłuszcz
82 g
Błonnik
5.9 g
Tłuszcz nasycony
44 g
Węglowodany
104 g
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