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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This traditonal style Bourguignon is made with sausages. Ingredients:
2 tablespoons oil |
10 ounces shallots, peeled |
8 sausages |
4 slices bacon, diced |
3 garlic cloves, crushed |
5 ounces button mushrooms, wiped |
1 1/4 cups beef stock |
1 1/4 cups red wine |
1 teaspoon dijon mustard |
1/2 ounce thyme, leaves removed from the stem, finely chopped |
1 tablespoon cornstarch, blended in a little cold water |
fresh ground black pepper |
2 slices white bread, cut into small triangles |
Directions:
1. For the casserole; heat 1 tablespoon of the oil in a flameproof casserole dish, add the shallots and sausages and cook for 8-10 minutes over a moderate heat, stirring occasionally until lightly golden.
2. Add the bacon, 2 garlic cloves and mushrooms and cook for a further 3-4 minutes.
3. Add the stock, wine, mustard, most of the thyme, the blended cornstarch and season to taste. Bring to the boil and simmer gently for 20-25 minutes, stirring occasionally.
4. For the croutons, heat the remaining oil in a frying pan, add the remaining crushed garlic and bread triangles and fry for 1-2 minutes each side, until crisp and golden. Drain on kitchen paper.
5. Serve the bourguignon sprinkled with the remaining chopped thyme, and the croutons arranged around the edge.
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