Tonight we had a very nice French farmer's supper.
OVEN BEEF BURGUNDY
Serves 6-8
2 Tbsp soy sauce
2 Tbsp flour
2 lbs beef stew meat, cut into 1 ½ inch cubes
4 medium carrots, peeled and cut into chunks
2 large onions, sliced
1 C celery, sliced thin
1 clove garlic, minced
¼ tsp black pepper
¼ tsp marjoram, crumbled
¼ tsp thyme, crumbled
1 C dry red wine
1 C mushrooms, sliced
Rice, noodles, or potatoes (for serving—see recipes in a
appropriate sections)
Preheat oven to 325o. Blend soy sauce with flour
in a 2 ½ -3 quart Dutch oven, add beef to soy sauce mixture, and toss to coat
meat. Add remaining ingredients except mushrooms to meat, stirring gently to
mix. Cover tightly and bake 1 hour. Stir mushrooms in gently, over, and bake 1
½ -2 hours longer or until meat and vegetables are tender. Serve with rice, noodles,
or potatoes.
“The copper frying pan is piled high with glistening
Mushroom Risotto. Though the dish needs no additional beautifying, we crowned
it with a “turned” sautéed mushroom [see instructions in Basics section] and
bordered it with sliced green pepper.”
“NOTE: Canned beef consommé or canned chicken broth may be
substituted for the Basic Beef or Chicken Stock. However, this is only an
emergency substitute—good, but never quite as good as that you make yourself.”—The Creative Cooking Course (1982)
CREATIVE COOKING
MUSHROOM RISOTTO
3 Tbsp butter
1 small onion, sliced thin
8 oz fresh mushrooms, sliced
¾ C Sauterne (or other dry white wine)
2 C yellow rice
4 C chicken stock (preferably homemade—see recipes in Basics
section)
½ C grated Parmesan cheese, plus more if desired for serving
Risotto
1 large sautéed mushroom and green pepper strips (for
garnish)
Lemon juice (for serving Risotto, if desired)
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