Continuing our Recipe Friday Series I thought I'd have a bash at a classic- Beef Bourginon. Amazingly there were three whole red onions in the pot but by the time it was cooked they had completely disintegrated into the rich, glossy, sauce (a whole bottle of wine went into that yummers sauce).
I roasted some new potatoes wrapped in baking paper, with plenty of butter, a sprig of thyme, a bruised garlic clove and some lemon zest. They went in the oven along side the casserole at about Gas 4 for one and a half hours. A kind of
braising in butter method of cooking! No low calorie options in the Hungry House.
When am i coming for tea????
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