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Beef Bourguignon and Warm Lemon Pudding with Lemon Syrup
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Beef Bourguignon and Warm Lemon Pudding with Lemon Syrup

4.0 (3 rating)

Ingredients

Lemon Pudding with Syrup

  • unsalted butter, for greasing
  • brown sugar, for dusting
  • 100 g lemon juice
  • 850 g water
  • 280 g brown sugar
  • 4 - 6 pieces lemon peel, to taste
  • 130 g strong white bread flour
  • 60 g unsalted butter, diced
  • 15 g milk
  • 60 g lemon juice, freshly squeezed
  • 2 tsp baking powder
  • 2 medium eggs

Beef Bourguignon

  • 1 dried bay leaf
  • 5 sprigs fresh parsley, cut in pieces
  • 3 sprigs fresh thyme, cut in pieces
  • 3 garlic cloves
  • 200 - 250 g onions, quartered
  • 15 g olive oil
  • 700 g beef meat, diced (3 cm) (preferably top rump, chuck, collar or cheek)
  • 150 g streaky bacon, cured and smoked, cut in strips
  • 300 g red wine, preferably Burgundy or any full-bodied red wine
  • 200 g water
  • 1 tsp fine sea salt
  • 2 pinches ground black pepper
  • 200 g fresh button mushrooms
  • 300 g carrots
  • 1 - 2 Tbsp cornflour (optional)
  • baguette, sliced, for serving

Nutrition
per 1 portion
Calories
5931 kJ / 1417 kcal
Protein
49 g
Carbohydrates
104 g
Fat
82 g
Saturated Fat
44 g
Fibre
5.9 g
Sodium
1267 mg

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