Traditional food from France is still hugely popular. If you go to restaurants a lot, you will see that there are definite trends with foods and the way that they are prepared.
These days, presentation is not so much of a major factor as it was a decade ago with French food cooking. However, it was the French who invented the "mother" sauces, as chefs like to talk about them. These are the basic sauces. Any chef will learn the basics of French food before doing anything else.
There are so many traditional French food recipes to be enjoyed, however, I am just going to focus on a couple of main courses, which are served with meat. These are real crowd pleasers, but at the same time, they are something that the family will also enjoy.
The word Bouef translates to Beef in English, but Stroganoff actually comes from Russia originally. Of course the French, being French take complete ownership of this one! This dish can best be described as a braised beef stew, one of the more simple recipes around with a flavor to knock your socks off by adding a dash of Dijon mustard.
This is also great over a couple of baby potatoes with a little butter and garlic instead of the same old rosemary and nothing!
There are so many Bouef recipes that originate all over France. This one comes from Dijon as you would probably gather from looking at the ingredients.
Try it out!
- 400g rump
- 3 cloves garlic
- 1 onion
- 200 g mushrooms
- 30 g butter
- 30 g dijon mustard
- 30 g flour
- 50 ml sour cream
- 30 ml lemon juice
- 400 g taglietelle
- 3 sprigs thyme
- salt and pepper
- Cut the steak into thin slices
- Boil water for the taglietelle
- Slice the garlic into thin slivers
- Slice the mushrooms and onion into thin slices
- Heat the butter, fry the onion, garlic and add the mushrooms
- Add the mustard and enough flour to absorb the fat
- Prepare the taglietelle according to your packet instructions
- Turn off the heat and add the sour cream
- Fry the beef separately and add to the vegetables
- Break the thyme up with the beef mixture
- Season and serve with the taglietelle
After trying something as basic as strogenoff, you can move onto a higher skill and of course Boeuf Bourguignon is a complete French recipe. We all know of typical dishes only match up to certain countries like Risotto would to Italy and stir-fry is completely Asian. When we talk about Boeuf Bourguignon we all know that it is definitely a French dish and the French are very proud of it, especially those that come from Burgundy where it originates. This must be a special area since it also hosts Coq au vin and the famous Burgundy wine!
Don't pass this one up!
- 4 pounds stewing beef
- 200 g bacon
- 4 carrots, peeled and diced
- 1 onion, chopped fine
- 200 g mushrooms, sliced thinly
- 2 stalks celery, chopped
- 1/2 bottle red wine
- 2 cups beef stock
- 1oz. flour
- 4 Tbsp olive oil
- 1oz. butter
- 1 bunch parsley, chopped
- 3 sprigs thyme, chopped
- 2 clove garlic, chopped fine
- 10 baby white onions
- Salt and black pepper
- Dice the bacon and fry with garlic, onion with a little olive oil.
- Chop the beef in small cubes.and add to the bacon.
- Add the carrots, celery and mushrooms and cook for about 3 minutes. Remove the saucepan from the heat.
- Mix the butter and the flour to make a paste and add to the bacon mixture.
- Pour in the wine and enough stock so that it covers the ingredients. Add small, white onions and thyme. Bring to a boil.
- Cover the pan and simmer for 2 hours on a low heat. It should only simmer. Remove from heat.
- Add the parsley.
- Boeuf Bourguignon is normally served with boiled potatoes with a little butter and parsley added, but pasta can also taste great.
Serves about 6
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Coq au Vin
This is one of the most popular French cuisine dishes. Not a lot of people won’t recognize this dish and not associate it with French cooking. The thinking is that if you have chicken, a few bottles of red wine, then just throw in the wine and you are done. It’s important to know that the wine is just for flavour so using a lot of wine would just be overpowering.
Coq au Vin is from the Burgundy region and is popular around Christmas time. Cooking French food at this time is a must.
- 1 x 1.5 kg chickens
- 500 ml red wine
- 2 bay leaves
- 2 sprigs of thyme
- 250 g bacon, diced
- 60 g butter
- 12 pickling or pearl onions
- 250 g button mushrooms
- 1 tsp oil
- 30 g flour
- 1 litre chicken stock
- 125 ml brandy
- 1 ½ Tbsp softened butter
- 1 Tbsp plain flour
- 2 Tbsp chopped parsley
photo credit: flickr.com/photos/14657061@N00/5604088800
- Joint each chicken by removing both legs. Cut between the joint of the drumstick and the thigh. Cut down either side of the backbone and lift it out. Turn the chicken over and cut through the cartilage down the centre of the breastbone. Cut each breast in half, leaving the wing attached.
- Sauté the bacon in a frying pan until golden. Take it out and set it aside.
- Melt half of the butter in the pan, add the onions with the mushrooms and sauté until browned. Lift them out and set aside.
- Season the chicken. Add the remaining butter and the oil to the frying pan, add the chicken and sauté until golden. Stir in the flour. Transfer the chicken to a casserole dish and add the stock. Pour the brandy into the frying pan and boil, stirring for 30 seconds to deglaze the pan. Pour over the chicken. Add the onions, mushrooms and bacon to the casserole dish. Cook over a moderate heat for 45 minutes, or until the chicken is cooked through.
- You can either cook this on the stove on a gentle heat so that it is just simmering or in the oven at about 180 degrees celsius, which is the usual process. This usually takes about an hour
- Add the parsley 5 minutes before serving.