French Dinner Party
Dinner Time:
Step List:
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Slice 1 lb fresh mushrooms
Cube 2 lbs roast beef chuck
Cube 1/4 lb bacon
Crush 2 garlic cloves
Chop 5 carrots
Thinly slice 2 onions
Chop 2 onions
Combine wine, cognac, onions, carrots, parsley, bay leaf, garlic, peppercorns, salt and beef in a bowl
Marinate meat for 1 hour
Strain the meat from the vegetables and marinade; reserve marinade
Dry meat with paper towels
Heat 2 tablespoons of the oil in a large skillet over medium high heat. Add the meat and sauté for 10 minutes, or until browned on all sides
Transfer meat to a separate bowl and set aside
Sautée bacon until lightly browned. Transfer the bacon to the meat bowl
Lyle: Pour cream in bowl; season with 1 teaspoon salt and 1/2 teaspoon pepper
Drain the skillet and return it to the heat. Pour marinade into skillet to deglaze; scraping bottom to loosen up all the little bits. Return this liquid to the reserved marinade
Lyle: Peel and trim potatoes
Heat oil in skillet; add onion and carrot from the marinade, along with the additional onion; sauté for 5 minutes, or until tender
Lyle: Using a mandoline, slice potatoes lengthwise into bowl of cream
Transfer this mixture to the bowl with the meat and bacon
Lyle: Brush a loaf pan with butter. Line pan with parchment paper. Sprinkle with salt and pepper
Return skillet to heat. Add flour skillet; combine with oil and stir until well mixed and brown, about 2 minutes
Lyle: Trim slices an even layer into pan. Dot cubes of butter; season with salt and pepper
Add the tomato paste, garlic, beef broth, reserved marinade and salt and pepper to taste. Bring to a boil and whisk to remove any flour lumps. Add this to the meat and vegetable mixture.
Lyle: Preheat oven 2 to 375° F. Cover pan tightly with aluminum foil.
Preheat oven to 300° F. Place entire mixture into a 9x13 baking dish
Lyle: Bake until potatoes are completely tender
Bake for 3 hours; stirring occassionally and adding water as needed. Seasoning with salt and pepper to taste.
Seperate sliced onion
In a medium pan, sautée onions in butter until soft; approximately 20 minutes
Sautée carrots, celery, onion and garlic
Stir in flour and gradually add broth and water. Bring to a boil and simmer for 20 minutes
Brown sausage
Toast french bread
Melt butter in the skillet over medium high heat. Add the mushrooms and sautée for 5 to 10 minutes, or until lightly brown
Add beans, tomatoes, bay leaves, thyme, salt, and pepper. Reduce heat to low. Simmer for 10 minutes
Place toasted bread into soup bowls. Pour soup mixture over bread and sprinkle with parmesan and swiss cheese
Remove dish from oven and let cool for 15 minutes
When meat is done, add the mushrooms to the meat mixture; stir well and let sit for about 15 minutes
Remove bay leaves and discard. Sprinkle parsley on top and serve
Bake for 10 minutes
Trim sides of pave and cut into 12 equal pieces
Current Step Details
Steps:
Pour a cup of marinade into the skillet to remove remaining residue; scrape the bottom to loosen up all of the little bits. Return this liquid to the reserved marinade
Note: This is known as "deglazing" the skillet, or pan
Required Equipment:
Pan
Note: A "skillet" is a certain type of pan. See image below.
2:00 pm
2:15 pm
2:30 pm
2:45 pm
3:00 pm
3:15 pm
3:30 pm
3:45 pm
4:00 pm
4:15 pm
4:30 pm
4:45 pm
5:00 pm
5:15 pm
5:30 pm
5:45 pm
6:00 pm
6:15 pm
6:30 pm
6:45 pm
Dinner!
Beef Bourguignon Cassoulet French Onion Soup Potato Pave
Slice mushrooms
Cube beef
Cube bacon
Crush garlic
Chop carrots Chop carrots
Thinly slice onions Chop onions Thinly slice onions
Combine wine, cognac, onions, carrots, parsley, bay leaf, garlic, peppercorns, salt and beef
Marinate for 1 hour
Strain the meat from the vegetables and marinade
Dry meat
Sauté meat for 10 minutes, or until browned on all sides.
(stove top -- medium high)
Transfer meat to a separate bowl and set aside
Sauté bacon until lightly browned. Transfer the bacon to meat bowl
(stove top -- medium high)
 Lyle: Pour cream in large bowl; season with 1 teaspoon salt and 1/2 teaspoon pepper
Drain skillet and return it to the heat. Deglaze skillet with marinade and return this liquid to the reserved marinade Lyle: Peel and trim potatoes
Sauté onions and carrots
(stove top -- medium high)
 Lyle: Slice potatoes lengthwise into thin slices in cream
Transfer this mixture to the bowl with the meat and bacon Lyle: Brush a loaf pan with butter. Line pan with parchment paper
Return skillet to the heat and combining flour with oil in skillet
(stove top -- medium high)
 Lyle: Trim slices an even layer the pan. Dot cubes of butter; season with salt and pepper
Add the tomato paste, garlic, beef broth, reserved marinade and salt and pepper to taste. Bring to a boil and whisk to remove any flour lumps. Add this to the meat and vegetable mixture. Lyle: Preheat oven 2 to 375° F. Cover pan tightly with aluminum foil
Preheat oven to 300° F. Place entire mixture into a 9x13 baking dish Bake
(oven 2)
Bake
(oven)
Lyle: Separate sliced onion into single rings
In a medium sauce pan sautée onions in butter until soft, approximately 20 minutes
(stove top -- medium high)
Sautée carrots, celery, onion, and garlic
(stove top -- medium high)
 Stir in flour and gradually add broth and water. Bring to a boil and simmer for 20 minutes
(stove top -- medium)
Brown sausage
(stove top -- medium high)
 Toast French bread slices
(toaster)
Sautée mushrooms until lightly browned
(stove top -- medium high)
 Add beans, tomatoes, bay leaves, theyme, salt, and pepper. Reduce heat to low. Simmer for 10 minutes.
(stove top -- low)
 Place toasted bread into soup bowls. Pour soup mixture over bread and sprinkle with cheese Remove from oven and let cool for 15 minutes
When meat is done, add the mushrooms to the meat mixture, stir well and let sit for about 15 minutes Remove bay leaves. Sprinkle parsley over the top and serve. Bake for 10 minutes (oven) Trim sides of pave and cut into 12 equal pieces