| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Sainsbury4, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Oil |
| 12 |
|
Shallots or baby onion; peeled and halved |
| 1 |
|
454 gram pac Butchers Choice Beef Sausages; (1lb) |
| 4 |
|
Rashers smoked back bacon; diced |
| 1 |
|
Clove garlic; crushed, up to 2 |
| 175 |
g |
Button mushrooms; sliced (6oz) |
| 300 |
ml |
Beef stock; (1/2 pint) |
| 300 |
ml |
Red wine; (1/2 pint) |
| 1/2 |
ts |
Mustard |
| 2 |
tb |
Freshly chopped thyme |
| 1 |
tb |
Cornflour; blended in a little |
|
|
; cold water |
|
|
Salt and freshly ground black pepper |
|
|
Oil to shallow fry |
| 1 |
|
Clove garlic; crushed |
| 2 |
sl |
White bread; cut into small |
|
|
; triangles |
INSTRUCTIONS
1. Heat the oil in a flameproof casserole dish and add the shallots or
onions and sausages and cook for 8-10 minutes, stirring occasionally until
lightly golden.
2. Add the bacon, garlic and mushrooms and cook for a further 3-4 minutes.
3. Add the stock, wine, mustard, most of the thyme, the blended cornflour
and seasoning to taste. Bring to the boil and simmer gently for 20-25
minutes, stirring occasionally.
4. Meanwhile, to make the croutons, heat the oil in a frying pan, add the
crushed garlic and bread triangles and fry for 1-2 minutes each side until
crisp and golden. Drain on kitchen paper.
5. Serve the bourguignon sprinkled with the remaining chopped thyme, and
the croutons arranged around the edge.
Converted by MC_Buster.
NOTES : This traditonal, delicious Bourguignon has the economical but
delicious alternative of being made with sausages.
Converted by MM_Buster v2.0l.
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