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- Q1022124 subject Q7319493.
- Q1022124 subject Q8818087.
- Q1022124 abstract "Beef bourguignon US /ˌbiːf ˌbʊərɡᵻnˈjɔːn/ or bœuf bourguignon (UK /ˌbɜːrf ˈbʊərɡᵻnjɔːn/; French pronunciation: [bœf buʁ.ɡi.ɲɔ̃]), also called beef Burgundy, and bœuf à la Bourguignonne, is a well-known, traditional French recipe.The dish originates from the Burgundy region (in French, Bourgogne) which is in the east of present-day France, as do many other dishes such as coq au vin, escargot, persillé ham, oeufs en meurette, gougères, pain d'épices, etc.It is a stew prepared with beef braised in red wine, traditionally red Burgundy, and beef broth, generally flavoured with garlic, onions and a bouquet garni, with pearl onions and mushrooms added towards the end of cooking.Traditionally, the meat was larded with lardons, but modern beef is sufficiently tender and well-marbled, so this very time-consuming technique is rarely used any more. However, bacon cut into small cubes is still used to produce the initial cooking fat and added to the dish at the end.".
- Q1022124 alias "Beef Burgundy, bœuf à la Bourguignonne".
- Q1022124 country Q142.
- Q1022124 ingredient Q1827.
- Q1022124 ingredient Q192628.
- Q1022124 ingredient Q23400.
- Q1022124 ingredient Q23485.
- Q1022124 ingredient Q508630.
- Q1022124 ingredient Q654236.
- Q1022124 ingredient Q895177.
- Q1022124 ingredientName "Beef,red wine(traditionally redBurgundy), beefbroth,garlic,onions,bouquet garni,pearl onions,mushrooms".
- Q1022124 region Q25765.
- Q1022124 thumbnail Boeuf_bourguignon_servie_avec_des_pâtes.jpg?width=300.
- Q1022124 type Q2920963.
- Q1022124 wikiPageExternalLink Boeuf-Bourguignon-102144.
- Q1022124 wikiPageExternalLink cuisine-bourguignonne-and-dishes-la.html.
- Q1022124 wikiPageWikiLink Q1016093.
- Q1022124 wikiPageWikiLink Q1205609.
- Q1022124 wikiPageWikiLink Q138553.
- Q1022124 wikiPageWikiLink Q142.
- Q1022124 wikiPageWikiLink Q17052976.
- Q1022124 wikiPageWikiLink Q1808021.
- Q1022124 wikiPageWikiLink Q1827.
- Q1022124 wikiPageWikiLink Q192628.
- Q1022124 wikiPageWikiLink Q214477.
- Q1022124 wikiPageWikiLink Q23400.
- Q1022124 wikiPageWikiLink Q23485.
- Q1022124 wikiPageWikiLink Q249277.
- Q1022124 wikiPageWikiLink Q25765.
- Q1022124 wikiPageWikiLink Q275068.
- Q1022124 wikiPageWikiLink Q2920963.
- Q1022124 wikiPageWikiLink Q313744.
- Q1022124 wikiPageWikiLink Q3217888.
- Q1022124 wikiPageWikiLink Q3230686.
- Q1022124 wikiPageWikiLink Q3594122.
- Q1022124 wikiPageWikiLink Q442335.
- Q1022124 wikiPageWikiLink Q508630.
- Q1022124 wikiPageWikiLink Q527323.
- Q1022124 wikiPageWikiLink Q5465337.
- Q1022124 wikiPageWikiLink Q654236.
- Q1022124 wikiPageWikiLink Q655973.
- Q1022124 wikiPageWikiLink Q6641477.
- Q1022124 wikiPageWikiLink Q6661.
- Q1022124 wikiPageWikiLink Q7158418.
- Q1022124 wikiPageWikiLink Q7319493.
- Q1022124 wikiPageWikiLink Q784148.
- Q1022124 wikiPageWikiLink Q849058.
- Q1022124 wikiPageWikiLink Q8818087.
- Q1022124 wikiPageWikiLink Q895177.
- Q1022124 alternateName "Beef Burgundy, bœuf à la Bourguignonne".
- Q1022124 country Q142.
- Q1022124 mainIngredient "Beef, red wine , beef broth, garlic, onions, bouquet garni, pearl onions, mushrooms".
- Q1022124 name "Beef bourguignon".
- Q1022124 region Q25765.
- Q1022124 type Q2920963.
- Q1022124 type Food.
- Q1022124 type FunctionalSubstance.
- Q1022124 type Thing.
- Q1022124 type Q2095.
- Q1022124 comment "Beef bourguignon US /ˌbiːf ˌbʊərɡᵻnˈjɔːn/ or bœuf bourguignon (UK /ˌbɜːrf ˈbʊərɡᵻnjɔːn/; French pronunciation: [bœf buʁ.ɡi.ɲɔ̃]), also called beef Burgundy, and bœuf à la Bourguignonne, is a well-known, traditional French recipe.The dish originates from the Burgundy region (in French, Bourgogne) which is in the east of present-day France, as do many other dishes such as coq au vin, escargot, persillé ham, oeufs en meurette, gougères, pain d'épices, etc.It is a stew prepared with beef braised in red wine, traditionally red Burgundy, and beef broth, generally flavoured with garlic, onions and a bouquet garni, with pearl onions and mushrooms added towards the end of cooking.Traditionally, the meat was larded with lardons, but modern beef is sufficiently tender and well-marbled, so this very time-consuming technique is rarely used any more. ".
- Q1022124 label "Beef bourguignon".
- Q1022124 depiction Boeuf_bourguignon_servie_avec_des_pâtes.jpg.
- Q1022124 name "Beef bourguignon".