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红酒炖牛肉 (Beef Bourguignon)
经典法式红酒炖牛肉，使用培根、红酒、牛腩和蔬菜慢炖至肉质酥软，最后加入蘑菇和珍珠洋葱提鲜。适合家庭聚餐，配法棍或土豆泥皆可。
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Cost Breakdown
Critical Success Points
- • 煎培根以获取油脂
- • 分批煎牛肉确保表面焦化
- • 用红酒去釉并充分刮起锅底焦糖
- • 烤箱慢炖3小时直至肉质酥软
- • 去除浮油以防汤汁过于油腻
- • 最后炒蘑菇和珍珠洋葱提升口感
Safety Warnings
- • 处理生牛肉时务必使用砧板并彻底清洗刀具
- • 烤箱高温操作请佩戴防烫手套
- • 热油溅出时小心防止烫伤
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