Beef with burghul


Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
Low heat


  • 600 g rump steak
  • 200 g mushrooms
  • 3 garlic cloves
  • 3 French shallots
  • 2 spring onions
  • 60 g butter
  • 200 g burghul (bulgur)
  • 500 ml vegetable stock
  • Salt and pepper
  • 1 bunch basil

1 flameproof casserole dish

1 chopping board


Thinly slice the rump steak. Slice the mushrooms.

Peel and thickly slice the garlic and shallots and do the same with the spring onions.

In a flameproof casserole dish, sauté the beef in butter with the mushrooms, shallots, garlic and spring onions for 5 minutes. Add the burghul, pour in the stock, and season with salt and pepper. Cook for 15 minutes over low heat.

Shred the basil leaves and add them just before serving.