So I reviewed Julia's recipe in The Way to Cook (1989) which was simpler. (Evidentially, Julia learned by that year that most American cooks didn't want to spend the whole day laboring in the kitchen.) We chose to make the '89 version of the recipe.
Anna and I proceeded with the various steps, and we had fun talking and laughing while we sauteed little boiling onions.
Here she is sauteing again; this time it is the veggies which were combined with the meat in the roasting pan.
Whew, Anna needed a break during which she called Aunt Margi.
While browning the meat, she stayed at arm's length to avoid the spitting. (Anna looks like there was a large snake in the skillet, and she feared being bitten.)
Anna was a master with the big French chef knife. She cut the meat into cubes with great proficiency. (Look at that concentration.)
Anna and I proceeded with the various steps, and we had fun talking and laughing while we sauteed little boiling onions.
Here she is sauteing again; this time it is the veggies which were combined with the meat in the roasting pan.
Whew, Anna needed a break during which she called Aunt Margi.
While browning the meat, she stayed at arm's length to avoid the spitting. (Anna looks like there was a large snake in the skillet, and she feared being bitten.)
Anna was a master with the big French chef knife. She cut the meat into cubes with great proficiency. (Look at that concentration.)After it cooked for 2 hours and we shared it with family, we decided that we could cross beef bourgiunon off of our list of dishes to make in the future.
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