Bourguignon sapi
Daging sapi Bourguignon ( US /ˌbʊərɡiːnˈjɒ̃/ ) utawa bœuf Bourguignon ( UK /ˌbɜːrf ˈbɔːrɡɪn.jɒ̃/ ; [1] Prancis: [bœf buʁɡiɲɔ̃] ), uga diarani daging sapi Burgundy, lan bœuf à la Bourguignonne, [2] minangka salah sawijining olahan daging sapi sing diolah nganggo anggur abang, asring Burgundy abang, lan stok daging sapi, biasane dibumboni wortel, bawang, bawang putih, lan karangan buket, lan dihiasi karo bawang mutiara, jamur, lan daging babi. [3] Iki uga minangka panganan sing kalebu potongan daging sapi sing digosok kanthi hiasan sing padha, ing wektu iku bisa diarani pièce de bœuf à la bourguignonne . [4] [5] [6]
 A dish of bœuf bourguignon | |
| Jeneng liyané | Beef Burgundy, bœuf à la bourguignonne |
|---|---|
| Jinis | Stew |
| Panggonan asal | France |
| Tlatah utawa praja | Burgundy |
| Woworan pokok | Beef, red wine (traditionally red Burgundy), beef stock, lardons, onions, bouquet garni, pearl onions, mushrooms |
 Buku masakan: Beef bourguignon  Médhia: Beef bourguignon | |
Rujukan
besut- ↑ Oxford English Dictionary, 3rd edition, 2013 s.v.
- ↑ Random House Dictionary online at dictionary.com
- ↑ Prosper Montagné, Larousse Gastronomique, English translation, Crown 1961 s.v. 'beef'/ 'beef ragoûts'
- ↑ Paul Bocuse, La cuisine du marché, 1980 ISBN 2082000478, p. 182
- ↑ La cuisine de Madame Saint-Ange, p. 416
- ↑ Auguste Escoffier, "Pièce de bœuf à la bourguignonne", A Guide to Modern Cookery, 1907 p. 379