Beef bourguignon ii

Name: beef bourguignon ii
Cuisine: Uzbek cuisine

Beef second courses Uzbek cuisine

Stewing meat is browned and braised in red wine with carrots, garlic, onions, and herbs. Mushrooms and more onions are added for the last half hour of cooking.

Tags:

beef bourguignon

Beef bourguignon ii

Share:

Tags:

Comments

Notification

Add recipe

Are you sure?

Save in a selection

Name of a new selection

Create an account

Log into account

Password recovery

Password recovery