| DO |
WITH |
HOW |
IMPORTANT |
| FOR THE BACON |
| Remove/Cut |
Rind from 1 |
Cut bacon into strips |
1/4 inch thick and 1 1/2 inches long |
| Simmer |
Bacon and Rind in 1 1/2 quart of water |
in a small pot |
10 mins |
| Drain/Dry |
Bacon and Rind |
|
|
| Preheat |
Oven |
|
450 F degrees |
| FOR THE BEEF STEW |
| Saute/Brown |
Bacon and 2 |
In casserole UNTIL lightly browned |
Moderate Heat, 2 to 3 mins |
| Remove |
Browned Bacon |
To a Medium Size Bowl with slotted spoon |
|
| Reheat |
Casserole with bacon fat |
UNTIL fat is almost smoking |
|
| Dry |
3 |
Using paper towels |
Will not brown if damp |
| Saute |
3 |
A few pieces at a time UNTIL nicely browned on all sides |
|
| Add |
Sauteed Beef to the Bacon |
|
|
| Brown |
4 |
In the casserole |
|
| Pour Out |
the sauteing fat from the casserole |
|
|
| Return/Toss |
Beef, Bacon and 5 |
To the casserole |
|
| Sprinkle/Toss/Coat |
6 |
To coat the beef lightly with flour |
|
| Set |
Casserole with Beef |
Uncovered |
Middle Position of Oven; For 4 mins |
| Toss/Return |
Meat |
to oven. This browns the flour and covers the meat with a light crust. |
for 4 mins |
| Remove/Turn Down |
casserole |
from the oven |
325 F Degrees |
| Stir/Add |
7 and 8 |
so the meat is barely covered |
|
| Add |
9 |
|
|
| Bring |
casserole |
to a simmer on top of the stove |
|
| Cover/Set |
casserole |
|
Lower third of oven |
| Regulate |
Heat |
so liquid simmers slowly |
2 1/2 to 3 hours |
| Prepare |
Onions and Mushrooms |
|
|
| FOR THE ONIONS |
| Add |
10 |
to the skillet |
|
| Add/Saute |
11 |
when butter and oil are bubbling. Rolling onions about so they brown evenly |
Moderate Heat, about 10 mins |
| Pour/Season/Add |
12 and 13 |
|
|
| Cover/Simmer |
onions in skillet |
slowly UNTIL the onions are perfectly tender but retain their shape and the liquid has evaporated |
40 to 50 mins |
| Remove |
herb bouquet |
|
|
| SERVE or USE |
|
|
|
| FOR THE MUSHROOMS |
| Place |
Skillet and 14 |
UNTIL butter foam has begun to subside |
High Heat |
| Add |
15 |
|
|
| Toss/Shake |
mushrooms |
|
4 to 5 mins |
| Saute |
mushrooms |
to absorb the fat |
2 to 3 mins |
| Brown |
mushrooms |
UNTIL begin to brown |
|
| Remove |
mushrooms |
|
|
| SERVE or USE |
|
|
|
| FINISH THE BEEF BOURGUIGNON |
| Pour |
contents of casserole |
through sieve over saucepan |
|
| Wash/Return |
casserole and Beef/Bacon |
to the casserole |
|
| Distribute |
cooked onions and mushrooms |
over the meat |
|
| Skim |
fat from sauce |
|
|
| Simmer |
sauce |
skimming off additional fat as it rises |
1 to 2 mins |
| Boil or Mix |
sauce |
If thin, boil down. If thick, add stock. |
Should coat back of spoon; Need 2 1/2 c. sauce |
| Taste/Season |
salt and pepper |
|
|
| Pour |
sauce |
into casserole |
|
| Cover/Simmer |
beef bourguignon |
basting the meat and vegetables with the sauce several times |
2 to 3 mins |
| SERVE |
Baguette |
garnish with parsley sprigs |
|
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