n consistency.
Serve the boeuf bourguignon over the potato puree.
he butter.
Put your Boeuf Bourguignon, Beef or Lamb stew leftovers
Heat oil in a large skillet on high heat. Cook beef in batches for 5 mins, until starting to brown. Stir in onions and carrot, and cook for 2 mins.
Reduce heat to medium. Add tomatoes, bourguignon seasoning, mushrooms and 1 3/4 cups water. Bring to a boil. Reduce heat to low; cover and simmer, stirring occasionally, for 30 mins, until meat is very tender. Serve with mashed potato and sprinkle with parsley.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
la Provencale, see my recipe #355446.
Heat 2 teaspoons of oil in a 6-quart pressure cooker and cook the mushrooms until browned. Remove from the pan and set aside.
Tie the bay leaf, parsley and thyme together with kitchen string to make a bouquet garni. Heat the remaining oil in the pan and cook the beef, in batches, until browned, then remove and set aside.
Cook the speck in the pan until browned. Add the chopped onion and garlic and cook, stirring, until the onion softens. Return the beef to the pan with the wine, tomato paste and bouquet garni. Secure the lid. Bring the ...
Heat 2 tsp of the oil in a Dutch oven on medium heat. Brown meat in batches 2-3 mins each, adding more oil and reheating pan between batches. Transfer to a plate.
Heat remaining oil in same pan on high heat. Saute shallots and bacon 4-5 mins, until golden.
Add flour and cook, stirring, 1 min. Stir in tomato paste. Gradually add stock and wine, stirring. Return meat to pan with mushrooms and bouquet garni.
Cover and bring to a boil. Reduce heat to very low. Simmer 1 hour. Uncover and simmer for 25-30 mins, until meat is tender and ...
Preheat oven to 350\u00b0F Place garlic on large piece of foil. Pour 2 tablespoons wine over garlic. Wrap foil around garlic to enclose. Roast garlic until soft, about 40 minutes. Cool. Press garlic between fingertips to release from skins; set aside.
Cook bacon in large pot over medium heat until brown, about 10 minutes. Transfer to paper towels. Pour drippings into small bowl. Return 2 tablespoons to same pot; reserve remainder. Increase heat to high. Working in batches, add beef to pot and brown, about 7 minutes per batch. Using slotted ...
Toss the meat in flour, salt and pepper and brown in butter and oil.
Add consomme, wine, onion, carrots, garlic, bay leaf and thyme.
Simmer 2 1/2 to 3 hours until meat is tender.
Add parsley, small whole onions and mushrooms just before serving and simmer until hot.
Preheat oven to 250 degrees F.
Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a plate.
Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches, in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set ...
Blanch bacon with 1 cup of water in a nonstick pan, to render and give off enough fat to fry with. Remove bacon into a bowl and set aside.
In the same pan, throw the beef cubes in, few pieces at a time. Saute until nicely brown on all sides using rendered fat from bacon and 2 tablespoons of olive oil. Then remove browned beef from the pan into the bowl with bacon and set aside.
In the same fat and pan, brown cubed carrots and sliced onions. Poured out excess fat before the meat and bacon are put back into the pan. Then toss with salt, ...
Marinate the beef for at least 4 hours (best over night) in the red wine mixed with the chopped onion, garlic, bay leaves and fresh peppercorns.
Remove the meat from the marinade and dry with paper towel. In a container/plate/bowl/bag add 1/4 flour and season with salt and pepper. Add the beef cubes and coat them with flour.
Preheat oven to 350 degrees fahrenheit.
In a large frying pan fry bacon in olive oil until slightly browned. Place bacon in a large ovenproof casserole.
Brown the pearl onions and cubed carrots in the same pan ...
In a skillet, brown beef cubes in oil.
Transfer to covered baking dish.
Pour wine into skillet. Scrape up brown bits and pour over beef.
Add seasonings, tomato paste and broth to meat. Cover and bring to a boil.
Transfer to baking dish. Bake at 325\u00b0 for 2 to 3 hours.
Discard bay leaf.
Remove beef. Make a roux of flour and 2 tablespoons butter. Saute mushrooms in 2 tablespoons butter. Add to first mixture along with beef and onions.
Mix well.
Serve over rice. Serves 6 to 8.
Brown meat.
Put into casserole.
Make gravy.
Can add bouillon cubes for flavor.
Pour over meat and add Burgundy wine. Put in oven for 2 to 2 1/2 hours at 325\u00b0.
One hour before serving, add mushrooms and some more Burgundy wine.
Serve over rice or wide noodles.
Heat oil in a large, heavy skillet over medium heat. Add onions; cook and stir until tender, about 10 minutes. Transfer to a bowl.
Cook and stir beef in the same skillet until browned, 1 to 2 minutes per side. Sprinkle flour, marjoram, thyme, and pepper over beef. Pour red wine and beef broth into the skillet; stir well. Reduce heat to low and simmer until beef is tender, 1 1/2 to 2 hours.
Stir onions into the skillet. Add mushrooms. Cook, stirring, until mushrooms are tender and sauce is thick and dark brown, about 30 minutes.
preheat oven to 350*F.
heat halve of oil in ovenproof saute pan oven med heat. add half the meat and sear on all sides. season well, remove meat and set aside.
pout remaining oil in pan and heat. add rest of meat, shallots and garlic. sear on all sides, then return first batch of meat to pan. season with salt and black pepper if needed. sprinkle flour over meat and mix well. cook 4-5 minutes over med heat.
pour wine into saucepan, add bay leaf and bring to a boil. cook until reduced by 1/2 then pour remaining liquid into saute pan ...