Beef Bourguingon Pie

Name: Beef Bourguingon Pie
Yield: 10
Ingredients: 1.0kg Beef Chuck, Diced; 10.0g Salt; 10.0g Black pepper, coarse; 200.0g All-Purpose Flour; 100.0g Yellow Onion (diced); 100.0g Carrots, diced; 50.0g Celery, diced; 5.0pc Garlic Cloves, Finely Minced; 20.0g Tomato paste; 4.0pc Fresh Thyme; 3.0pc Bayleaf; 150.0g Knorr Demi Glace Brown Sauce Mix 1KG; 1500.0ml Filtered Water; 200.0g Knorr Potato Flakes 2KG; 60.0g Butter; 600.0ml Fresh Milk; 500.0ml Filtered Water; 10.0g Salt; 5.0g KNORR Chicken Powder; 2.0g White Pepper; 5.0g Freshly Chopped Parsley; 0.0cl Melted Butter

Shepherds Pie reinterpeted with chunky and tender beef bourginon

...

Beef Marination and Cooking

Beef Chuck, Diced 1.0 kg
Salt 10.0 g
Black pepper, coarse 10.0 g
All-Purpose Flour 200.0 g
Yellow Onion (diced) 100.0 g
Carrots, diced 100.0 g
Celery, diced 50.0 g
Garlic Cloves, Finely Minced 5.0 pc
Tomato paste 20.0 g
Fresh Thyme 4.0 pc
Bayleaf 3.0 pc

Sauce

Knorr Demi Glace Brown Sauce Mix 1KG 150.0 g
Knorr Demi Glace Brown Sauce Mix 1KG

29 174 Points

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Per Piece (Pouch) RM29.00

Per Carton (6 x 1 kg) RM174.00

Product added to cart: Knorr Demi Glace Brown Sauce Mix 1KG

Product not available.

Product not available.

Recommended Retail Price
Filtered Water 1500.0 ml

Mash Potato

Knorr Potato Flakes 2KG 200.0 g
Knorr Potato Flakes 2KG

50 50 Points

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Per Piece (Box) RM49.95

Per Carton (1 x 2 kg) RM49.95

Product added to cart: Knorr Potato Flakes 2KG

Product not available.

Product not available.

Recommended Retail Price
Butter 60.0 g
Fresh Milk 600.0 ml
Filtered Water 500.0 ml
Salt 10.0 g
KNORR Chicken Powder 5.0 g
White Pepper 2.0 g

Final Plating

Freshly Chopped Parsley 5.0 g
Melted Butter

Main Course

Beef & Lamb

Chicken

Shepherds Pie reinterpeted with chunky and tender beef bourginon

...

Preparation

Beef Marination and Cooking
1. Season Beef Chuck with salt, pepper and coat with flour, brown in pot, set aside both beef and pan (to deglaze)
2. Brown the vegetables in a pot.
3. Add tomato paste into the existing pot, saute for 5 minutes and add in the browned beef chuck.
4. Add in garlic, thyme and bayleaf.
Sauce
1. Combine both ingreidents in a pot and bring to boil.
2. Constantly whisking to prevent lumps until thickened.
Beef Bourguingon
1. Combine (Sauce & Beef) into a pot.
2. Simmer until tender.
3. Set aside to cool.
Mash Potato
1. Add milk, water, salt, Kn CHicken stock and white pepper into a pot Bring to a simmer
2. Add in KN Potato Flakes and whisk until well combined.
3. Add butter and fold in mashed potato
4. Remove from heat and place into piping bag when cooled.
Final Plating
1. Pour Beef Bourguingon into a bakeware and pipe mash potato over.
2. Brush with melted butter and bake in oven till the mash potato turns golden brown.