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More Burgundian…
The appearance of such a word in the name is a sign of taste. This is a French dish with folk roots, which has gradually won a place in haute cuisine. Schnitzel in Burgundy can rather be attributed to modern cuisine based on old recipes.
Cooking time: 25 minutes.
Servings: 4.
Ingredients needed to make burgundy schnitzel:
- 450 grams of beef (sirloin);
- 2 heads of small red onions or shallots;
- one lemon;
- 200 milliliters of dry red wine;
- 2-3 cloves of garlic;
- 3-4 sprigs of fresh thyme;
- 2 tablespoons of flour;
- 50 grams of butter;
- sea salt, freshly ground black pepper – should be taken based on your own taste preferences.
A bit of history.
It is unlikely that the peasants of Burgundy had access to the loin of beef, but there was enough homemade wine. This is how the popular beef bourguignon in France was born, which gained world fame after the film "Jupy and Julia". Cooking happiness according to the recipe. Beef bourguignon is made from not the best pieces of the carcass, such as the shoulder, but when stewed for a long time, the meat simply melts in your mouth. Fried pieces of beef, sautéed shallots and carrots, a bouquet of garni (thyme, bay leaf, parsley), fried mushrooms are added to the pan. Everything is poured with local wine and stewed under the lid or in the oven for 2.5-3 hours. If you have a good piece of fillet and do not have time to cook, then you can feel the taste of meat in wine by cooking Burgundy schnitzel.
Cooking schnitzel in Burgundy.
1. First of all, the meat must be washed, then allowed to dry. Next, cut into portions about 1.5-2 cm thick, then fry on both sides until a characteristic light brown crust is formed.
2. Next, you need to add the garlic crushed right in the peel and fresh thyme to the frying pan to the meat.
3. At the next stage, you need to put the meat on a warm plate and put it somewhere in a warm place. Add 30 grams of butter to the pan and dissolve it.
4. Then add flour to the melted butter, fry until golden brown and nutty with a continuous stirring process. As a result, you will get the base for roux sauces.
5. At this stage, add 100 milliliters of broth to the fried flour in portions, mix thoroughly until a homogeneous consistency is formed so that no lumps are obtained. Then you should evaporate the sauce by half.
After that, pour in the red wine and evaporate by half again.
6. Cut sweet red onions (you need to take about 60 grams) in the form of small slices.
7. Then you will need to fry the onion in the remaining butter.
8. At the final stage of cooking, put the meat in a pan with sauce and simmer for another 2-3 minutes. You can also add salt, sugar, and at the same time various spices to the sauce, such as: star anise, cloves, thyme, rosemary, bay leaf. It is best to serve the dish with a green salad and lemon.