Beef
Beef bourguignon
Long cooking over low heat in a closed container of beef cooked in red wine with mushrooms, onions and bacon. Served with boiled potatoes or pasta.
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Beef
Long cooking over low heat in a closed container of beef cooked in red wine with mushrooms, onions and bacon. Served with boiled potatoes or pasta.
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Meat cooked in a pot over a low heat with white wine, carrots, onion and broth.
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Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
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Rouelle : a thick slice of meat cut from the hind leg.
> view the mealMushrooms, Vegetables, Pasta and Rice
Hot or cold dish made from vegetables ((tomatoes, zucchini, onions, artichokes, peppers, cabbage, eggplant)) stuffed with a mixture of meat or sausage meat with breadcrumbs and herbs.
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Ireland.
Mutton stew with carrots, onions and potatoes.
Traditional dish.
Poultry
Forestiere sauce : sauce made from butter, mushrooms, crème fraîche and shallots.
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Chasseur sauce : made from a brown stock, usually veal and sometimes beef, adding white wine and butter with chopped shallots, sliced mushrooms, crushed tomatoes and garnish with chopped parsley.
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