Nothing says, “the fast is almost over,” like blogging about food.
And so, here goes.
Lately, it seems as if the whole world is cooking Beef Bourguignon. And, really, who can blame them? (If you’ve seen Julie & Julia, you’ll know what I mean.)
So for a recent family get-together, I decided to come up with my own version, and since this is Israel, I used turkey rather than beef.
If you haven’t planned your Purim seudah menu yet, you might want to consider this dish – although I should note that here in TRLEOOB*, we’re IY”H having pineapple chicken instead.
- 3 – 3.5 kilos of basar adom (literally, “red meat” – i.e. dark turkey meat), cubed
- Olive oil
- Onions, chopped
- Several cloves of garlic, minced
- Carrots, sliced thin
- 2-3 TBSP flour
- 2-3 cups semi dry red wine
- Brown sugar
- 2 TBSP tomato paste
Brown meat and set aside. Sauté onions in oil until golden. Add garlic and carrots, and let cook for several minutes, stirring frequently. Add flour and mix through, and then immediately add wine. Return meat to pot, and then add remaining ingredients to taste. Cook for about an hour, stirring occasionally.
Serve over a bed of egg noodles.
*TRLEOOB=the real life equivalent of our blog