Pork Bourguignon

• ¹⁄₄
  

  cup butter
  

• 1 ¹⁄₂
  

  lbs boneless red meat chuck, scale again in 1 1/2 chase cubes (it is serious to utilize a low-designate scale again of meat)
  

• ¹⁄₂
  

  cup brandy
  

• ¹⁄₂
  

  lb white pearl onion
  

• ¹⁄₂
  

  lb mushroom (little, recent)
  

• 2 ¹⁄₂
  

  tablespoons potato starch
  

• 4
  

  red meat bouillon cubes (dissolved in 1/4 cup water)
  

• 1
  

  (6 ounce) can tomato paste
  

• 2
  

  cups Burgundy wine
  

• ³⁄₄
  

  cup dry sherry
  

• 1
  

  cup ruby port
  

• ¹⁄₄
  

  teaspoon pepper (freshly ground, more or less, to taste)
  

• 1
  

  bay leaf
  

directions

• Brown all Pork cubes in butter in an limitless Dutch oven, about a at a time.
• Enact no longer crowd.
• In a little saucepan warmth 1/4 cup of the Brandy until the vapors rise.
• Ignite and pour over the Pork.
• When the flames die, take away the red meat and place aside.
• Add butter to Dutch oven and brown Onions over low warmth.
• Add mushrooms and continue cooking, about 3 minutes.
• Steal away Dutch oven from the warmth.
• Flow in flour or starch, meat paste or cubes, and tomato paste.
• Blend effectively.
• Flow in Burgundy, Sherry, and Port.
• Declare factual to boiling.
• Steal away from warmth and add Pork, Pepper, and Bay leaf.
• Bake, covered 300 levels F for 3 to 4 hours.
• Add more Burgundy if combination turns into too dry.
• Real ahead of serving, again, flame 1/4 cup Brandy and pour over combination.