Beef bourguignon (. US: /ˌbʊərɡiːnˈjɒ/) or bœuf bourguignon (. UK: /ˌbɜːf ˈbɔːrɡɪn.jɒ/; French: [bœf buʁɡiɲɔ]), also called beef Burgundy, and bœuf à la Bourguignonne...
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Бёфбургиньо́н — традиционное, но не широко распространённое блюдо французской кухни. Готовится из тушёных, слегка обжаренных кусочков говядины в густом винном соусе на...
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л."}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Жемчужный лук — 400 г."}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Шампиньоны — 300 г."}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Бренди — 1 ст. л."}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Мука — 1 ст. л."}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Сливочное масло — 1 ст. л."}]}]}]}]}]}],"path":{"items":[{"text":"povar.ru"}]},"url":"https://povar.ru/recipes/bef-burginon-66045.html","headline":"Беф-бургиньон - пошаговый рецепт с фото на 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"}]}]},{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Его готовят из тушёных, слегка обжаренных кусочков говядины в густом винном соусе на говяжьем бульоне с чесноком, луком, морковью и грибами. "}]}]},{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Изначально беф бургиньон был едой крестьян, но со временем он прижился в высокой кухне. "}]}]},{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Историки полагают, что потребность тушить говядину в винном соусе возникла в те времена, когда мясо было очень жёстким и простой жарки было недостаточно. "}]}]},{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Одна из легенд гласит, что герцоги Бургундские привезли этот рецепт из Фландрии (часть Бельгии), когда правили там. Жители этого региона тушили говядину в пиве. 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Лук очистите и разрежьте на восемь частей."}]}]}]},{"value":2,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Мясо энергично обжарьте на сливочном масле в тяжелой кастрюле. На это уйдет около 10 минут."}]}]}]},{"value":3,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Добавьте лук и обжаривайте до прозрачности."}]}]}]},{"value":4,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Всыпьте муку, слегка обжарьте, затем добавьте томатную пасту, немного обжарьте, чтобы она приобрела цвет, и обезжирьте с хорошей порцией красного вина."}]}]}]},{"value":5,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Отварите фарш и дайте красному вину выкипеть."}]}]}]},{"value":6,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Влейте оставшееся вино, добавьте лавровый лист, приправьте солью, перцем и влейте столько воды, чтобы она покрывала мясо."}]}]}]},{"value":7,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Дайте покипеть в закрытой кастрюле на очень слабом огне около 1 часа."}]}]}]},{"value":8,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Тем временем очистите морковь и нарежьте ее крупными кубиками."}]}]}]},{"value":9,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"После часа приготовления добавьте морковь к мясу и тушите еще 90 минут."}]}]}]}]},{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Общее время приготовления должно составлять не менее 2,5 часов. 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