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RECEPTEN
RUNDVLEESRECEPTEN
RUNDVLEES BOURGUIGNON
Bereidingstijd: 25 minuten
Kooktijd: 3 uur
VOOR 4
INGREDIËNTEN
1 kg schouderrib biefstuk, gesneden in blokjes van 3cm
gekruid bloem voor coat
2 eetlepels olie
200 g spek, fijngesneden
30 g boter
150 g in blokjes gesneden uien
3 teentjes knoflook, fijngehakt
1 gesneden prei
250 g champignons
2 wortelen, in blokjes gesneden
3eetlepels tomatenpuree
500 ml rode wijn
500 ml runderbouillon
2 theelepel tijm, fijngehakt en vers
2 laurierblaadjes
4 eetlepels platte peterselie, fijngesneden en vers
BEREIDINGSWIJZE
Wentel het vlees door de bloem om te coaten, schud vervolgens het overtollige bloem eraf.
Verhit de olie in de tajine en bruin het spek. Haal het uit de tajine. Voeg het vlees toe en bruin in
kleine hoeveelheden, verwijder vervolgens uit de pan. Smelt de boter in de tajine. Voeg de uien,
knoflook en prei toe en kook 4-5 minuten. Doe het vlees en spek terug in de tajine en voeg de
overige ingrediënten, behalve de peterselie, toe en roer goed. Koken gedurende 3 uur met
behulp van de sudderfunctie met deksel erop. Als de saus moet indikken, kook dan voor nog
eens 30 minuten met het deksel eraf. Verwijder de laurierblaadjes en roer de peterselie erdoor.
Serveer met aardappelpuree.
AZIATISCH GEAROMATISEERD STOOFVLEES
Bereidingstijd: 25 minuten
Kooktijd: 3 uur
VOOR 4
INGREDIËNTEN
1 kg smoorvlees gesneden in blokjes van 3 cm
2 eetlepels olijfolie
1 grote rode ui, in dikke plakken
3 teentjes knoflook, geperst
7


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