Beef bourguignon
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Alternative names | Beef Burgundy, bœuf à la bourguignonne |
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Type | Stew |
Place of origin | France |
Region or state | Burgundy |
Main ingredients | Beef, red wine (traditionally red Burgundy), beef broth, lardons, onions, bouquet garni, pearl onions, mushrooms |
Beef bourguignon (US: /ˌbʊərɡiːnˈjɒ̃/) or bœuf bourguignon (UK: /ˌbɜːrf
It is a well-known French recipe.[3] The name probably refers to the use of wine, and it is likely not a regional recipe from Burgundy.[7][5][8]
History
The dish is often considered "traditional" but in fact is first documented in the 19th century.[7][8] Other recipes called "à la Bourguignonne" with similar garnishes are found in the mid-19th century for leg of lamb[9] and for rabbit.[10]
The dish has become a standard of French cuisine, notably in Parisian bistrots. It only began to be considered as a Burgundian specialty in the twentieth century.[7]
Julia Child has described the dish as "certainly one of the most delicious beef dishes concocted by man".[11]
Serving
Beef bourguignon is generally accompanied with boiled potatoes[11][5] or noodles.[12]
Name and spellings
In culinary terminology, "bourguignon" is applied to various dishes prepared with wine or with a mushroom and onion garnish in the mid-nineteenth century.[8][9][10]
The dish may be called bourguignon or à la bourguignonne in both French and English.[13][4][5] It is occasionally called beef/bœuf bourguignonne in English,[2][14] but that is considered incorrect in French.[15]
See also
Notes and references
- ↑ Oxford English Dictionary, 3rd edition, 2013 s.v.
- 1 2 Random House Dictionary online at dictionary.com
- 1 2 Prosper Montagné, Larousse Gastronomique, English translation, Crown 1961 s.v. 'beef'/ 'beef ragoûts'
- 1 2 Paul Bocuse, La cuisine du marché, 1980 ISBN 2082000478, p. 182
- 1 2 3 4 5 La cuisine de Madame Saint-Ange, p. 416
- ↑ Auguste Escoffier, "Pièce de bœuf à la bourguignonne", A Guide to Modern Cookery, 1907 p. 379
- 1 2 3 Jim Chevallier, A History of the Food of Paris: From Roast Mammoth to Steak Frites, 2018, ISBN 1442272821, p. 191
- 1 2 3 Pierre Larousse, Grand dictionnaire universel du XIXe siècle, 2, 1867 s.v.
- 1 2 A French Lady, "Gigot à la Bourguignonne", Cookery for English Households, 1864, p. 139
- 1 2 Charles Elmé Francatelli, "Rabbits, à la bourguignonne", The Modern Cook, 1846 p. 320
- 1 2 Julia Child, Mastering the Art of French Cooking 1:315 ISBN 0394721780, 1961
- ↑ Robert Hamburger, Paris Bistros: A Guide to the Best, 1995, ISBN 0880014172, p. 86
- ↑ Wayne Gisslen, Le Cordon Bleu Professional Cooking, Fifth Edition, 2003
- ↑ Sharon Tyler Herbst, Food Lover's Companion, Third Edition, 2001
- ↑ Usage in Google ngrams
External links
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