Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

October 2018

Casserole Recipes

Wild Game Recipes

Roast Loin Of Venison with Cranberries

Roast Loin Of Venison with Cranberries Recipe
2 ea Thick slices of lemon 2 ea Thick slices of orange 2 ea Slices fresh ginger, peeled 1 1/2 c Su...

read more

Boeuf Bourguignon Ii Recipe

Boeuf Bourguignon Ii recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Boeuf Bourguignon Ii recipe  PDF



5 Pounds Chuck roast, cut into large cubes
Flour 9 Tablespoons Butter
6 Tablespoons Olive oil
Salt and pepper 1/4 Cup Cognac warmed
1/2 Pound Bacon diced
3 Cloves Garlic coarsely chopped
2 Carrots coarsely chopped
2 Leeks coarsely chopped
3 Cups Onions coarsely chopped
Parsley chopped 1 Bay leaf
1 Teaspoon Thyme
1 Bottle Burgundy
Water 36 Whole Small onions
Sugar 36 Mushroom caps
Juice of half a lemon
1. Roll the beef cubes in flour and brown them on all sides in a skillet over high heat in four tablespoons each of the butter and olive oil.
2. Sprinkle the meat with salt and pepper, pour the cognac over it and ignite. When the flame dies, transfer the meat to a three quart casserole.
3. Preheat oven to moderate (350F)
4. To the skillet add the bacon, garlic, carrots, leeks, chopped onions and two tablespoons chopped parsley. Cook, stirring, until the bacon is crisp and the vegetables are lightly browned. Transfer to the casserole with the meat and add the bay leaf, thyme, Burgundy and enough water to barely cover the meat. Cover and bake 1 1/2 hours.
5. Prepare a beurre manie by blending one tablespoon each butter and flour and stir into the casserole bit by bit. Return the casserole to the oven and continue cooking 2 3 hours longer.
6. Brown the small onions in 2 tablespoons butter with a dash of sugar. Add a little water, cover and cook until the onions are almost tender.
7. Saute the mushrooms in two tablespoons each of the butter and oil until lightly browned on one side. Sprinkle with lemon juice and turn to brown the other side.
8. To serve, add the onions to the casserole and garnish with the mushrooms and parsley.

Boeuf Bourguignon Ii recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
212 people have voted
Last Reviewed on 2018-10-17



Wednesday, Oct 17 2018 Download & Print Boeuf Bourguignon Ii recipe  PDF   Casserole recipes RSS   Thumsb up

2018 Best Cooking Recipes

New Recipes

Spicy Fried Cashews

New Cooking Recipes

Lean Chicken Tetrazzini
Lean Chicken Tetrazzini Recipe


water 2 tsp. salt 3/4lb spaghetti 2 1/2 cups, nonfat or 1% cottage cheese 3 cups (appro . 1 1/2lbs) diced, cooked chicken breast 1/2lb white mushrooms, cleaned, sliced, and briefly sauteed in 1 tsp olive oil 1/4 tsp ground white pepper 1/3 cup dry sherry (NOT cooking sherry) 1 tsp. olive oil 1/2 cup freshly grated parmesan cheese (2 oz.) 1/2 cup fresh breadcrumbs Bring the water and salt to boil and cook the spaghetti in it until al dente. Drain well. Pre heat oven to 475F. Bring the water in the bottom of a double boiler to a low simmer, and place on it the top of the double boiler. Add...

Cooking Magazines: Chicken Kitchen Recipes » October 2018   Chicken Kitchen recipes RSS   New

Dish Of The Day

Puree Of Green Bean Soup

Puree Of Green Bean Soup Recipe
1 pt Green Beans, sliced trimmed 1 c Onions, Chopped 2 tb Margarine, RC tub 1 c Milk, low fat 1...
read more

Category: » Soup Recipes

View more dishes

>