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Boeuf Bourgignon II

A "dieters" version from the Weight-Watching chapter of the Good Housekeeping Cookbook, 1963.

Boeuf Bourguignon II

(recipe and instructions are written as found in cookbook)

(290 calories per serving)

All-purpose flour
2 Tablesp. butter or margarine
3 tablesp. cognac
1 clove garlic, minced
2 carrots, thinly sliced
2 cups thinly sliced celery
1 cup chopped onions
1 tablesp. dried parsley flakes
1 bay leaf, crumbled
1/2 teasp. dried thyme
3 cups water
2 teasp. bottled sauce for gravy
1/2 teasp. hickory-smoked salt
1 lb. small white onions
1 lb. mushrooms
1 teasp. lemon juice

Boeuf Bourguignon II
1 lb. round steak
Day before, if desired:  Start heating oven to 350 degrees F.  Trim fat from beef; cut beef into 1" cubes; roll cubes in flour until completely covered.  In 1 tablesp. butter or margarine, in a Dutch oven, brown beef on all sides.  Add cognac and ignite;  when flames have subsided, add garlic, carrots, celery, chopped onions, parsley flakes, bay leaf, thyme, 2 cups water, sauce, 2 teasp. salt, and hickory salt.  Stir to distribute spices; simmer 2 to 3 min.; cover tightly, then bake 2 hr., or until meat is tender

One half hour before meat is done:  Wash and peel small white onions (halve those more than 1" in diameter); boil, in salted water to cover, until tender - about 20 min.  Wash and stem mushrooms (halve caps more than 1 1/2" in diameter); saute caps and stems in 1 tablesp. butter or margarine and lemon juice until brown - about 15 minutes.  Make a smooth paste from 2 tablesp. flour and 1/4 cup water.  To meat mixture, add drained onions, mushrooms, paste, and 3/4 cup water; simmer until gravy has thickened, stirring to prevent sticking.  Refrigerate until 20 min. before serving time, then reheat over low heat until hot.  Makes 6 servings.

See more pictures, tips, and a how-to video here:



( 14 comments — Leave a comment )
Mar. 15th, 2014 08:57 pm (UTC)
That Looks unbelievably good. Interesting that the aromatics are not sautéed first, but instead braised along with the meat.

Any idea why you'd do the refrigerating and reheating step?
Mar. 15th, 2014 09:26 pm (UTC)
It was really good, and much easier than I thought it would be. The only reason, I would think, to make it ahead of time would be either A. to help those 50s/60s housewives not stress as much and B. for the flavors to meld together more. Honestly I tried it last night and again today and didn't taste much of a difference (in taste and texture) so I would assume it is a "Just heat it up for lunch!" sort of thing. :)
Mar. 15th, 2014 10:40 pm (UTC)
Braises usually taste better after being in the fridge/freezer for a while. Maybe 20 minutes is enough time for the flavors to meld? I sort of thought that might be the answer.
Mar. 15th, 2014 10:49 pm (UTC)
You are probably 100% right. The meat didn't have too much of a different taste yet the mushrooms really did taste "meatier" today vs. last night. Like I said, I couldn't tell too much of a different in overall taste, but yeah - the veggies added at the end of cooking did benefit from it.
Mar. 15th, 2014 09:06 pm (UTC)
Looks like a tasty recipe! Hungry now. :-D

But holy moly, that's a huge picture, and it's breaking my Friends page and forcing a horizontal scroll. Any chance you could resize the pic a bit smaller?
Mar. 15th, 2014 09:24 pm (UTC)
I am so sorry! I resized it down a bit so please let me know if it is still too large and I can try it again. Thank you for letting me know.
Mar. 15th, 2014 09:33 pm (UTC)
Thanks so much for your kindness. That's perfect! :-)
Mar. 15th, 2014 09:40 pm (UTC)
Oh good!
Mar. 15th, 2014 09:36 pm (UTC)
Is it me misreading or is that an awful lot of frenetic cooking of multiple items the last half hour?
Mar. 15th, 2014 09:41 pm (UTC)
lol Right? It really was, and you are reading that right. It wasn't too bad yet it did feel sort of frantic. I even messed up talking on the video trying to get all of the steps/ingredients right.
Mar. 15th, 2014 10:44 pm (UTC)
You could do all the prep earlier (washing and peeling, washing and stemming, making the thickener). Then it would be pretty leisurely, I think.
Mar. 15th, 2014 10:49 pm (UTC)
Yes! I couldn't imagine doing this dish without all of the prep work done before.
Mar. 17th, 2014 05:07 am (UTC)
Nice take on a French classic! Bourdain had a take on this in his 'Les Halles' cookbook. All I have to say to your take on it is:

Might I recommend some bread crumbs on top?
Mar. 20th, 2014 05:02 pm (UTC)
Oh wow - the bread crumbs on top sound amazing!
*writes that down*

I bet it would be a lot of fun to cook your way through the 'Les Halles' cookbook.
( 14 comments — Leave a comment )


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