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Beef Bourguignon and Warm Lemon Pudding with Lemon Syrup
Dificultad
La mayoría de nuestras recetas son fáciles, aunque las clasificadas con dificultad “media” o “difícil” son un poco más exigentes.
Tiempo de preparación
Este es el tiempo que necesitas para preparar esta comida.
Tiempo total
Este es el tiempo que se tarda en preparar esta comida de principio a fin: marinado, cocinado, enfriado, etc.
Raciones
Aquí se muestran las raciones de la receta.
Ingredientes
Lemon Pudding with Syrup
- unsalted butter, for greasing
- brown sugar, for dusting
- 100 g lemon juice
- 850 g water
- 280 g brown sugar
- 4 - 6 pieces lemon peel, to taste
- 130 g strong white bread flour
- 60 g unsalted butter, diced
- 15 g milk
- 60 g lemon juice, freshly squeezed
- 2 tsp baking powder
- 2 medium eggs
Beef Bourguignon
- 1 dried bay leaf
- 5 sprigs fresh parsley, cut in pieces
- 3 sprigs fresh thyme, cut in pieces
- 3 garlic cloves
- 200 - 250 g onions, quartered
- 15 g olive oil
- 700 g beef meat, diced (3 cm) (preferably top rump, chuck, collar or cheek)
- 150 g streaky bacon, cured and smoked, cut in strips
- 300 g red wine, preferably Burgundy or any full-bodied red wine
- 200 g water
- 1 tsp fine sea salt
- 2 pinches ground black pepper
- 200 g fresh button mushrooms
- 300 g carrots
- 1 - 2 Tbsp cornflour (opcional)
- baguette, sliced, for serving
- Inf. nutricional
- por 1 portion
- Calorías
- 5931 kJ / 1417 kcal
- Proteína
- 49 g
- Carbohidratos
- 104 g
- Grasa
- 82 g
- Grasas saturadas
- 44 g
- Fibra
- 5.9 g
- Sodio
- 1267 mg
En las Colecciones
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