Sunday, November 29, 2015

Beef Bourgigone

I was in the mood for beef. Beef bourgigone seemed like the perfect antidote. I used the recipe from the Culinary Institute of America's Professional Cookbook. Here it is after several hours of cooking. I used at least three cups of beef stock in this dish so you can imagine how beefy the sauce tasted. I used a piece of bread to sop up every drop.

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