Hedgehog Beef Bourguignon
Cooking: 2 hrs
1 kg cubed beef
1 minced onion
2 sliced medium carrots
2 sliced celery stalks
500 ml red wine
20g dried mushrooms of your choice
750 ml beef broth
30 ml tomato paste
2 finely chopped garlic cloves
2 bay leaves
5 ml dried thyme
20 pearl onions
2 slices of bacon
200g fresh hedgehog mushrooms
Salt and pepper to taste
Rehydrate the dried mushrooms for 20 min in the broth
Filter the broth and reserve the mushrooms.
Preheat oven to180 C.
Sauté the floured beef cubes in a large casserole.
Add the vegetables and cook for 4 minutes.
Add the wine, broth, tomato paste, bay leaves and thyme.
Salt and pepper to taste.
Bring to a boil, cover and cook in the oven for 2 hours.
In a pan, cook the bacon and then put aside
Sauté the rehydrated and fresh mushrooms in a little oil.
Add the bacon and onions (blanched for easy peeling) into the casserole 20 minutes before the end of the cooking time.
Serve (again and again with more portions) with vegetables of your choice.