Beef Bourguignon

You know what i think is missing to this blog? Meat. I'm a meat lover so i'm kinda ashamed that there is still no recipes whit it.
Another thing : from now on i will put the quantities also in lbs for US readers.

Beef Bourguignon (simple version)

Prep time : 15 min.
Cooking time : 60 min.


Ingredients (4 persons):

- 600g (1.3 lbs) beef cut into cubes
- 2 onions
- 500 ml red wine (Burgundy if possible)
- garlic
- 80g (0.2 lbs) thick-sliced bacon
- 30g (0.1 lbs) butter
- 2 bay leaves
- 200g (0.4 lbs) mushrooms
- 2 thyme sprigs
- 2 tablespoon flour
- pepper and salt

1) First, cut the bacon into 'lardons'.  Then, brown meat and bacon in butter in a pressure cooker.

2) Add finely sliced onions, mushrooms, thyme sprigs, bay leaves and garlic. Spinkle with flour and mix the whole.

3) Add the red wine, salt and pepper. Close the pressure cooker and let cook about 60 minutes.

Pissaladière

Today, a wonderful dish from south of France : la Pissaladière.

Prep time : 45 min.


Ingredients (4~6 persons):

- 400g bread dough
- 1kg sliced onions
- 300g anchovies
- 15 black olives
- 2 tablespoon sugar
- chopped thyme
- chopped garlic
- pepper
- 5 tablespoon olive oil

1) Heat oil in a deep, large stove. Then add onions, thyme, garlic, pepper and sugar when oil is hot. You want onions to be tender and just golden. Don't put salt because of anchovies. 


2) Roll out the dough on a greased baking tray while you preheat oven to 220°C (420°F).

3) Spread filling over dough. Put olives and anchovies on top of that. Bake pissaladière until crust is cooked (crisp and golden). You can either serve it warm or cold.