Carbonade Flamande, baked potato and onion, apple mango chutney

I love the TV show Que Marravilha with Claude Troisgros and this recipe was the winner of the third season. The original took a dish of sweet potato chips, but needed a potato cutter to make very thin slices that I had not. So I decided to side with an onion, mango and apple chutney that I also saw in the show and a baked potato with rosemary. The dinner was very good, but despite having a medium difficulty, it takes time to be prepared. Only the meat is more than two hours. Let the recipes for six people.

Carbonade

Ingredients

800g of beef cut into cubes

600g pork Filet Mignon cut into cubes

1 large spoon of butter

3 onions, sliced ​​into rings

4 cloves garlic, sliced

100g diced bacon

1 Chilly Pepper

2 tablespoons brown sugar

1 tablespoon flour

4 cloves

2 cinnamon sticks

1 bouquet garni (set of herbs like chives, parsley, sage, or what have you tied a string)

800ml  Black Gold Beer

Salt

Pepper

1 tablespoon Dijon mustard

In a hot pan, fry the bacon a little and then place the meat cut into cubes seasoned with salt and pepper. Stir and let the pan until golden brown. Remove the meat from pan and set aside in a way. Place the onions in the pan in which meat was with butter. Add garlic and chili. Let the fire until the onions are transparent. Add the cinnamon, cloves and brown sugar. Finally, place the flour, mix well and return meat to pan. Stir and add the beer to cover the meat. Put a bouquet garni in the pan, cover and simmer for 2:30 - 3 hours. When almost dry, remove from oven and place the mustard.

Chutney

Ingredients

3 large red onions sliced

1 tablespoon butter

2 green apples cut into small cubes

1 mango into small cubes

½ red chili

100g brown sugar

50g raisins black

100ml white wine vinegar

2 tablespoons mustard powder

1 tablespoon grated ginger

Cinnamon, star anise, cloves

Salt

Place in a pan, butter and sliced ​​onion. Let caramelize the onions until brown. Add the apple and mango cut into cubes, brown sugar, mustard powder, ginger, white wine vinegar, black raisins, salt, cinnamon, star anise, cloves and pepper a finger-prick girl. Mix everything and cook covered, at low heat for 30 minutes.

Potato

6 potatoes cut vertically into 6 pieces

Salt and pepper to taste

Rosemary to taste

Sweet Paprika to taste

Olive oil to taste

Let the potatoes in cold water for 15 minutes, changing the water every 3 minutes for the starch out. In a baking dish place the potatoes and season with salt, pepper, rosemary, paprika and olive oil. Bake in oven for 30 minutes. Remove and place a little oil.

Bon Appetit !!!