Our twist on the classic bourguignon doesn't have to simmer for hours on the stovetop. The secret? Using flavourful smoked bacon instead of stewing beef!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Beef Broth Concentrate
Soy Sauce(ContainsWheat/Blé, Soy/Soja, Sulphites/Sulfite)
Prep: Wash and dry all produce. Mince or grate the garlic. Strip 2 tbsp thyme leaves (double for 4 people) off the stems. Chop the mushrooms into 1-inch cubes. Chop the bacon into 1/2-inch cubes.
Crisp the bacon: Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then bacon. Cook, stirring occasionally, until crispy, 5-6 min. Transfer the bacon to a paper towel-lined plate.
Make the sauce: Reduce the heat to medium. Discard all but 1 tbsp fat from the pan. Add the onion, carrot, mushrooms, thyme and garlic to the same pan. Cook, stirring occasionally, until mushrooms are golden-brown, 6-8 min.
Cook the noodles: Meanwhile, bring a medium pot of salted water to a boil. Add the noodles to the boiling water and cook until al dente, 2-3 min. When noodles are done, drain, reserving 1 cup noodle water (double for 4 people).
Finish the sauce: Stir in tomato paste, beef broth concentrate, soy sauce, vinegar, sugar and reserved noodle water to the mushroom mixture. Bring to a simmer, then remove from heat. Stir in the butter.
Finish and serve: Toss the noodles into the pan with the sauce. Divide into bowls and sprinkle with the crispy bacon. Enjoy!