Beef Burgundy Style with Butter Noodles

The dish is designed for two people. The ingredients taste around 10 euros.

In classical French cuisine, braising, or braising, is one of the most important methods of preparation. A good example of this art is the braised beef Burgundy style with butter noodles, “Estouffade de buf bourguignonne, nouilles au beurre”.

Remove the fat from the meat and then cut it into 2 x 2 cm pieces. Separate the pork rind from the bacon and also cut it into coarse cubes. Preheat the oven to 180 degrees. Boil the bacon cubes in cold water. When the water boils, remove the saucepan from the kitchen stove and hold it under leisurely running cold water to abruptly lower the heat. Then dump into a colander to drain.

In a roasting pan, add a little oil form and fry the bacon until hot. Remove carefully with a slotted spoon and place on a plate. Season the beef cubes with salt, season with pepper and sear on all sides in the roaster. Roughly dice the onions and add to the meat. Sift the flour over it. Stir well with a wooden spatula and continue to brown. Pour in red wine and veal stock or possibly the water mixture, add bouquet garni and garlic.

Bring to a slow simmer, then place in the oven with the lid on for about 2.5 hours to braise. Stir occasionally with a wooden spatula. At the end of the baking time, clarify the sauce. To do this, remove the fat layer before

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