Boeuf Bourgignon II
A "dieters" version from the Weight-Watching chapter of the Good Housekeeping Cookbook, 1963.
(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
Salt
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: http://amateurdomesticgoddess.blogspot.com/2014/03/boeuf-bourguignon-ii.html#more
(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
Salt
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: http://amateurdomesticgoddess.blogspot.com/2014/03/boeuf-bourguignon-ii.html#more