Beef Bourguignon with marons

It was quiet, terribly quiet and the day was just awesome. I sat outside enjoying every single ray the sun had to offer on a cold autumn afternoon. As a slight breeze came across my face, I watched the golden leaves falling to the grounds…the previous nights were frosty cold and winter was coming in big steps . And I thought, we’re going to have a strong winter this year, one thats white, fluffy and cold….not like the winter’s we’ve been having in the past. I could be wrong, but who knows whats happening to mother earth. Nothing’s predictable. I watched how the marons fall from the trees, and remembered how these marons destroyed my car years back…and everybody thought it must’ve been a big hail storm. Damned! It was a new car, and I was shocked when I saw what happened. And just as those angry memories were about to disappear, I had just the perfect idea for dinner that evening. I was going to get my revenge on those little marons!

Ingredients:

400g Filet from beef, sliced
1 onion sliced
2 cloves garlic
Chilly
1/2 lime
1/2 5 spices
1 packet cooked marons
500ml red wine
Olive oil
Chicken boillon

Rice
Chicoree Salad

Method:

Boil the water for the Thai rice, add the packet when water boils. Cook for 9 mins,then leave for another 8 mins, before draining the water. Leave the sachet in the pot till just before eating.

Heat olive oil, fry the onion s till golden, add sliced beef. Fry till almost cooked. Add a dash of chilli, pepper, salt & chicken bouillon and stir fry vigourously.Just when the meat starts getting brown, add the part of the red wine. And then add marons. Let the liquid evaporate, then add wine again. Repeat this for another 2-3 times.Add the other spices and stir. Simmer for another 7 mins, add the lime juice, a pinch of sugar and serve hot together with rice and a chicoree salad.

25 mins preparation & cooking.
For all 3 menus, 5 min eating time.