- Joined
- Dec 12, 2022
That sounds similar to my "braised beef and tortellini" in a Marsala sauce. I'm pretty sure my family's recipe is Dutch in origin, not Burgundian, what with all the potatoes and cheap cuts of beef. The tortellini is probably a more modern addition, of course.
Regardless, it's way better than 99% of the food I've eaten.
To be fair, The Netherlands was actually Burgundy when the Frankish Kingdom was split into three, so it's no surprise there's maybe some regional links cuisine-wise.
Your tortellini gave me some good ideas - thanks a million, friend.