Tani waa midka caadiga ah ee la yiraahdo Burgundy oo ah mid aad u fudud in la sameeyo oo wuxuu ku saleysan yahay maadooyinka cas cas ee Burgundy (Pinot Noir) . Beef Burgundy, ama Boeuf Bourguignon oo loo yaqaano Faransiiska, waa mid macaan oo dhadhan badan leh, oo soo jiidanaya xididdada taariikhiga ah ee qarniga ah iyada oo la isticmaalayo qashinka Charolais gudaha hilibka lo'da.
Julia Child ayaa dib u soo nooleeyay qashinka waxayna siisay xiiso soo cusbooneysiisay iyada buugeeda, Mastarinta Farshaxanka Faransiiska . Maanta, waxaa jira noocyo badan oo ah Beef Burgundy, laakiin aasaasiga hilibka lo'da, basasha, caleemo iyo khamri cas Baro wax badan oo ku saabsan gobolka caanka ah ee caanka ah ee Burgundy halkan .
Waxa aad u Baahantahay
- 2 rodol. hilibka sirloin (googaha googoynaya dhererka 1-inch)
- 8 oz. boqoshaada cusub ama barafaysan (boqoshaada gaaban ee limbella) waxay u badashaa dhadhanka xitaa more)
- 1 basal casaan dhexdhexaad ah (qudaar ama la jarjaray)
- 2 xabo oo toon ah (daadi)
- 1/2 koob subagga
- 1/4 koob oo bur ah
- 1/4 tsp badda
- 1/4 tsp basbaaska madow (dhulka aan lahayn)
- 1/4 tsp la jajabiyey
- 1/8 koob dhir cusub
- 1 koob
- khamri casaan leh Burgundy (Pinot Noir)
- 2 koob oo maraq ah hilibka lo'da
- ikhtiyaari ah: hilib doofaar leh (2-3 slices)
- basasha lakabka (1 koob)
Sida loo sameeyo
- Isku dar buruun, milix, basbaas 1 qaado dhar cadcad ah oo ku jira weel caag ah oo Tupperware ama Ziploc. Ku dar digir hilibka lo'da ah iyo weel xira. Isku duub si hilibka lo'da ah u buuxi walxo bur ah.
- Dhalaali 1/4 koob oo ah subag yar oo foorno weyn leh, ku dar dhirta iyo basasha iyo suugada ilaa jilicsan. Isku dar dhirta daboolka ah iyo basasha. Dhalaali 1/4 koob oo subagga ah, ku dar digirta labaad ee la jarjaray iyo xabadaha hilibka lo'da. Balsa-buro Boorash ah oo kuleyl dhexdhexaad ah.
- Marka hilibka lo'da ee loo yaqaan "beef", si tartiib tartiib ah ku dar khamriga casaanka ah ee Burgundy iyo maraq lo'da. Keen isku dar ah karkari, ka dibna kuleylka ku dar oo ku dar moolka iyo basasha dib ugu noqo skillet. U oggolow in aad isku dardarto 10 daqiiqo oo kale.
- Ku dar qamadi iyo caleen. Waxaad dooneysaa inaad aragto dareeraha hoos udhaca qiyaastii 1/3 iyo suugada si ay u qariso. Isku qas oo jarjaree skillet inta lagu jiro marxaladda kaneecada. Waxaad ku dari kartaa bur yar oo dheeri ah haddii loo baahdo in lagu daro Maraqa Burgundy. Ku dhaji dhammaadka marxaladda kareemka ah ku dar dhir cusub oo la jarjarey oo cusub dhadhankiisa. Ku dar qajaarrada doofaarka ee doolka ah iyo basasha la gashado.
- Ku darso barandhada la dubay ama la shiiday (casaan ama geel ah waa kuwa ugu fiican) ama ka badan baastada caanaha ah ee caanaha leh iyo dhinaca dhinaca isbin-ku-diirka oo lagu rusheeyey milixda badda. Tixgeli adeega khamriga casaanka ah ee casaanka ah ee loo isticmaalo qandhada oo la cuno cunnida si uu u dheelo una soo saaro dhadhanka barbar socda.
| Tilmaamaha Nafaqada (adeeg kasta) | |
|---|---|
| Calories | 633 |
| Total Fat | 33 g |
| Fatuurad la ruxay | 16 g |
| Fat | 12 g |
| Kolestarool | 172 mg |
| Sodium | 724 mg |
| Carbohydrateska | 27 g |
| Fiber diirran | 4 g |
| Protein | 49 g |