French name: b?uf bourguignon, a common home dish originating in the Burgundy region of France.The beef is served with beef soup and red wine, followed by a popular seasonal dish, stew, and a festive dish.The so-called meal, which is often more meaningful than the meal, is a simple and warm dish.

WHAT YOU NEED

Ingredients

1000 grams of beef
Mushrooms 600 grams
Beef soup 900 ml
Half a carrot
Tomatoes one or two
3 or 4 pieces of tobacco
One glass of red wine.
One onion.
Garlic 3 petals
Adequate sea salt
Black pepper in moderation
The right amount of parsley
Sweet pepper powder in moderation
Moonflower leaves in moderation

How TO MADE French red wine and beef

Steps 1 to 4

1. All the ingredients (onions, garlic, tobacco, carrots and tomatoes) are cut into small pieces.

2. This time I used my favorite beef cheek, which my friends couldn't afford, so they could have either cold beef or beef jerky.

3. Cut into small pieces that grow about 3 centimeters long.

4. Sprinkle some flour on both sides of the meat.

Steps 5 to 8

5. Add two tablespoons of olive oil to the pan.

6. The two sides of the beef are fried in the middle of the fire to a golden yellow.

7. After removing the beef, don't wash the pot! Don't wash the pot! Don't wash the pot!

8. Then cook the oil in the same pot with the smoked meat.

Steps 9 to 12

9. Then cook the oil in the same pot with the smoked meat.

10. Then add the chopped onions and garlic.

11. Add a little salt and black pepper

12. One with carrots and tomatoes

Steps 13 to 16

13. Half of the mushrooms

14. Pour in all the beef soup.

15. Use a shovel to gently scrape the bottom of the pan, because the charcoal left by the beef before frying is the essence of this beef soup!

16. Adding red wine

Steps 17 to 20

17. Joining Berisha

18. Pepper powder and laurel leaves

19. Slightly stirred

20. Put the beef in, roast it, change the fire, cook it for 40 minutes, then turn it off for 20 minutes.

Steps 21 to 24

21. Then pull out all the beef.

22. Add the remaining mushrooms in the pan, cook for 10 minutes, extinguish the fire.

23. 30 grams of cooking oil.

24. Pour in half a cup of flour.

Steps 25 to 28

25. It is cooked into a paste of beef oil, then poured into a previously cooked beef mushroom soup base, cooked into a paste-like soup.

26. About 15 minutes before the meal, the soup is reheated and the beef is poured into it.

27. The most traditional way to eat it is to sprinkle beef, mushrooms, and soup on a piece of toast.

28.

Handy cooking tips

　　Stewed meat, or the recommended method of intermittent cooking.