Beef bourguignon
Beef second courses
Uzbek cuisine
6 ounces salt pork 2 tablespoons olive oil 3 pounds beef stew meat 1 large Carrot 1 medium Onion 2 tablespoon Flour 3 cups Red wine 1 14.5 ounce can Beef stock 1 bay leaf 1/2 teaspoon Dried thyme 1 tablespoon Tomato paste 1 tablespoon Veal demi-glace 2 cloves Garlic 1 t Salt 2 1/2 tablespoons butter 24 small White onion 1/2 pound mushroom 1/4 teaspoon Freshly ground black pepper
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