Beef Bourguignon and Warm Lemon Pudding with Lemon Syrup

Beef Bourguignon and Warm Lemon Pudding with Lemon Syrup

4.2 5 Bewertungen

Zubereitung 30 Min

Gesamt 2 Std. 20 Min

4 portions

Zutaten

Lemon Pudding with Syrup

unsalted butter for greasing
brown sugar for dusting
lemon juice
100 g
water
850 g
brown sugar
280 g
lemon peel to taste
4 - 6 pieces
strong white bread flour
130 g
unsalted butter diced
60 g
milk
15 g
freshly squeezed lemon juice
60 g
baking powder
2 tsp
medium eggs
2

Beef Bourguignon

dried bay leaf
1
fresh parsley cut in pieces
5 sprigs
fresh thyme cut in pieces
3 sprigs
garlic cloves
3
onions quartered
200 - 250 g
olive oil
15 g
beef meat diced (3 cm) (preferably top rump, chuck, collar or cheek)
700 g
streaky bacon, cured and smoked cut in strips
150 g
red wine preferably Burgundy or any full-bodied red wine
300 g
water
200 g
fine sea salt
1 tsp
ground black pepper
2 pinches
fresh button mushrooms
200 g
carrots
300 g
cornflour (optional)
1 - 2 Tbsp
baguette sliced, for serving

Schwierigkeitsgrad

einfach

Nährwerte pro 1 portion

Natrium 1267 mg

Protein 49 g

Kalorien 5931 kJ / 1417 kcal

Fett 82 g

Ballaststoff 5.9 g

Gesättigte Fettsäuren 44 g

Kohlenhydrate 104 g

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