Julia does bouef bourguigon

[trof]

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[elleng]

1. THANK YOU!

Made possible by a grant from S&H Green Stamps!!!

[Warpy]

2. And it's wonderful and easy enough for weekend fare if you can afford the beef and wine

It's in her first cookbook, one of the books I cooked almost all the way through and which I still refer to frequently.

I was raised by someone who hated cooking. Julia taught me to love it.

[Laura PourMeADrink]

3. Wow...thanks so much for posting this Trof ! I got so

much out of it.

First off - I had forgotten about push button stoves ! And, I didn't notice any editing - pretty remarkable she could speak that long, continuously.

It did make me wonder though, is this the most authentic way to make this dish? The way I learned was a bit different. You start with dusting your meat chunks in flour - and then flambe with brandy. And, you had to find red burgundy - which is sometimes hard to find for some reason. She said it didn't matter that much

I wonder too - she said that the French served it with parsleyed potatoes - always thought it was eggs noodles. Wonder if that's an American twist?

Did learn some things: 1) if butter still bubbling/foaming not hot enough. 2) cut mushroom stems on the bias.3) the butter and flour thickener - probably better than my standby - flour mixed in water. 4) better to use a young burgundy than and aged one.