COW MEATBALLS IN BOURGUIGNON SOUCE – Wonderful Beef

COW MEATBALLS IN BOURGUIGNON SOUCE

23 January, 2020

Cow meatballs in Bourguignon sauce recipe

Meatballs (4 people):

2 kg of minced cow tenderloin
– ½ loaf of white bread
– 150 gr of cream of 35%
– 30 of salt
– 5 gr of ground black pepper
– 100 gr of beef fat
– 2 egg yolks
– 1 egg
– Wheat flour
– Sunflower oil

Sauce:

2 kg of onions
– Beef fat
– 200 gr of Oloroso wine
– 400 gr of red Burgundy wine
– 2 l of chicken broth
– 100 gr of meat juice

Elaboration:

First of all, ground the beef in a mincer and set aside.

Then, remove the crust of the bread and grind for 2 minutes the breadcrumbs, the milk, the cream, 15 gr of salt and 2 gr of ground black pepper.

In a big bowl, mix the meat, the bread mix, the egg yolks, the egg along with the remaining salt, black pepper and the beef fat. With the mixture, make balls of 40 gr. Then, dip them in wheat flour and fry them in sunflower oil.

To prepare the sauce, chop the onion and lightly fry it for 30 minutes. At that moment, add the oloroso wine and 200 gr of the red wine and let it reduce. Once it is reduced, add the rest of the wine and let it reduce again. Then, add 500 gr of chicken broth and wait until it has been reduced, repeating the same procedure until finishing the 2 l of chicken broth.

Finishing

Lastly, add the meatballs to the pot with the sauce, taking care not to break them and cook them for 15 minutes. Then, add the meat broth, let it cook for 1 minute and remove them from heat.

Like & Share:

Leave a Reply