Raviole de bourguignon

Hey everyone, hope you're having an incredible day today. Today, I will show you a way to prepare a special dish, Raviole de bourguignon. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Raviole de bourguignon is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It's simple, it's quick, it tastes delicious. Raviole de bourguignon is something which I have loved my whole life. They are fine and they look fantastic.

Many things affect the quality of taste from Raviole de bourguignon, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Raviole de bourguignon delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

Just in addition, the time it takes to cook Raviole de bourguignon estimated approx 1h 45 min.

To get started with this recipe, we have to first prepare a few components. You can cook Raviole de bourguignon using 14 ingredients and 10 steps. Here is how you cook that.

Ingredients and spices that need to be Make ready to make Raviole de bourguignon:

1. 1 kilo bœuf bourguignon
2. 2 oignons
3. 2 carottes
4. Huile
5. 1 petite barquette de lardons
6. 1 barquette Champignons de Paris
7. 4 pommes de terre
8. 1/2 litre vin rouge
9. 1 œuf
10. Farine
11. Thyms laurier persil estragon sel poivre
12. Huile d’olive
13. 6 Clous de girofle
14. Herbes de Provence

Steps to make to make Raviole de bourguignon

1. La veille faire mariner la viande avec 1 oignon couper en 2 piquer de clou de girofle.
   Les carottes coupées en morceaux, le vin rouge, sel poivre thym laurier estragon et le deuxième oignon émincé.
2. Le lendemain égoutter la viande dans une passoire et récupérer la marinade dans un saladier. Réserver.
3. Mettre un peu d’huile dans une cocotte, moi c’est un Cookeo, faire dorer la viande, rajouter 2 cuillères à soupe de farine les lardons et les champignons bien remuer, ajouter ensuite la marinade et un bon verre d’eau et cuire 1 h 45.
4. 
5. Pendant ce temps éplucher les pommes de terre et les couper en fines tranches.
6. Mettre une feuille de papier sulfurisé, badigeonner d’ huile d’olive avec un pinceau.
7. Former un rond avec les rondelles de pommes de terre superposées les ça doit faire la grosseur d’ un assiette. Badigeonner les d’huile d’olive un peu de sel et des herbes de Provence (facultatif)
8. Recouvrir d’une autre feuille de sulfu et mettre un poids dessus avec un autre plat hop au four à 180* 15 mns
9. Égoutter la viande quand elle est cuite, mettre des morceaux au milieu des pommes de terre, badigeonner du jaune d’œuf sur les bords et basculer l’autre moitié de pommes de terre dessus à l’aide du papier sulfu, appuyer un peu sur les bords et badigeonner avec le reste de l’œuf dessus, remettre au four à 180 * histoire de dorer le dessus.
10. Et voilà repas excellent et très léger trop bon 🤤 servir avec une salade verte et bon appétit 😋

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