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Jeni Wright, Eric Treuille, Le Cordon Bleu

Beef & Veal on the Menu

Appears in
Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
Generally more expensive than poultry, there are beef and veal classics that range from the rustic to the divine.

France - Boeuf Bourguignon (a slow-simmered beef stew flavoured with smoked bacon, red wine and mushrooms) creates a deliciously butter-soft meat in a rich sauce.

Hungary - Goulash (cubes of chuck steak simmered in a paprika-scented stock) is thickened with sour cream and sprinkled with additional paprika before serving.

Italy - Osso Buco (veal braised in a rich vegetable, tomato and wine stock) was originally created by chefs in Milan.

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