Following last Friday night's terrific meal of coq au vin, I guess I was in a stew-braise mindset...so Saturday night was a very similar meal but this time it was beef bourguignon. Even though I let the braising liquid cook down too much, leaving precious little goop to cover the egg noodles on which it was all served, it was still remarkably tasty.
"Beef Bourguignon (Julia Child Recipe)," from Karina Carrel of CafeDelites.com. [Published 18 February 2018]
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