Garniture à la Bourguignonne (for Beef Joints)

Ingredients

• 500 grammes small onions
• 250 grammes mushrooms
• 125 grammes belly bacon
• excellent red wine
• the braising sauce

Instructions

1. Glaze the small onions.
2. Cut the mushrooms in quarters and sauté them in butter.
3. Cut the belly bacon into dice and brown them.
4. Braise the piece of beef moistened with excellent red wine — the absolute characteristic of the preparation à la Bourguignonne.
5. Add the three elements around the piece in good time.
6. Serve with the braising sauce.