Beef Bourguignon

1 kg beef steak, cut into 1.5 inch pieces

2 onions, finely chopped

1 Burgundy red wine bottle

2 teaspoons thyme (1 tablespoon marinade and 1 spoon to extinguish)

1 bay leaves

0.5 teaspoon ground pepper

2 tablespoons cognac or brandy (optional)

2 tablespoons of vegetable oil (1 tablespoon marinade and 1 spoon to extinguish)

3 tablespoons butter (2 tablespoons for fighting and 1 tablespoon mushroom)

3/4 glass bacon, sliced (you can use smoked bacon)

1 tablespoon flour
some flour to choose? we'll show

3/4 glass beef broth

2 carrots

2 cloves garlic, finely chopped

Salt to taste

230 g fresh porcini mushrooms or

Prepare the marinade. In a rectangular dish put slices of beef, chopped onion, pour a bottle of wine, add 1 teaspoon of thyme, bay leaf, pepper, cognac or brandy and 1 tablespoon of vegetable oil. All mix well, cover with a lid and put in the fridge for 24 hours.

The next day, pour out the marinade into a separate bowl, leaving the vessel meat and onions. The meat must be dry. In a large saucepan, warm up 1 tablespoon of vegetable oil and 2 tablespoons butter. Prepared meat fried with onions and bacon on medium heat for 10 minutes. At this time, heat the marinade separately and broth to simmer. Meat season with flour and mix well, pour into it the hot marinade, broth, add coarsely chopped carrots, chopped garlic, remaining thyme. Close the lid and prepare at low temperature for 1 hour, with periodic stirring.

Cooking mushrooms. Cleaned and prepared mushrooms (large cut into 3-4 parts, small - 2) stew with 1 tablespoon of butter on low heat for 5-8 minutes. Once expired hour stewing meat, add to it the mushrooms, salt, recapped and simmer another 2-2.5 hours until cooked meat. You can add a little broth, if it is severely boils. Do not forget to mix the contents of the pan.

As a rule, beef Burgundy served with potatoes. However, as a garnish may be rice or pasta.