2 1/2 kg of ground beef, cleaned of all fat and cut into 2 cm squares
all-purpose flour
butter or margarine
1/4 teaspoon black pepper
1/4 cup brandy
60 g of beef gelatin
250 g of crispy bacon
4 cloves of mashed garlic
2 chopped carrots
2 chopped leeks
2 cups of chopped onion
sauce
2 bay leaves
1 tablespoon thyme
1 1/2 cups of burgundy wine
1 cup of sweet sherry
1 kg of white scallions
mushrooms
lemon juice
2 1/2 kg of ground beef, cleaned of all fat and cut into 2 cm squares
all-purpose flour
butter or margarine
1/4 teaspoon black pepper
1/4 cup brandy
60 g of beef gelatin
250 g of crispy bacon
4 cloves of mashed garlic
2 chopped carrots
2 chopped leeks
2 cups of chopped onion
sauce
2 bay leaves
1 tablespoon thyme
1 1/2 cups of burgundy wine
1 cup of sweet sherry
1 kg of white scallions
mushrooms
lemon juice
In the evening:
Dredge the beef cubes in flour
Fry very well in 1/4 cup butter, sprinkle with black pepper, drizzle with brandy and ignite
When the flames die out, mix with beef gelatin
Light the oven
Add the beef, bacon, garlic, carrots, leeks, chopped onion, 1 tablespoon of sauce, thyme, 1 cup of burgundy wine and sherry
Cook in a covered pan for 2 hours and 30 minutes or until the beef is tender
Remove from the oven
Separate the vegetables and liquid
Blend with a blender
Join this liquid again to the beef and store in the refrigerator
The next day, 45 minutes before serving: Start warming the beef that was taken out of the refrigerator over low heat
In a skillet, with 2 tablespoons of butter, brown well on all sides the whole scallions
Add 1/2 cup of burgundy and cook until the scallions are tender
If necessary, add 1/4 cup of water, join the beef
Serve with noodles or golden mushrooms with lemon juice.
