Looking for wonderful French recipes!?

Question

No shortcuts, though - just the real goods! Thanks!

Answer 1

HEARTY BEEF AND BACON BOURGUIGNON

3 lb beef bottom round steak, cut into 1 ¼” cubes2 onions, coarsely chopped
2 tsp dried thyme1 tbsp cracked black peppercorns
3 tbsp green peppercorns, drained3 bay leaves
3 tbsp olive oil¼ tsp ground cloves
3 c red wine2 tbsp each butter and olive oil
3 c peeled and sliced carrots8oz bacon, cut into ¼ x1” sticks
2 tsp sugar4 tbsp flour
1 c rich beef stock4 tbsp butter
1 lb tiny, white, peeled onions¾ lb fresh mushrooms, halved
4 tbsp finely minced parsleybuttery croutes (recipe follows)
Marinate the beef cubes with chopped onion, thyme, black pepper, green peppercorns, bay leaves, 3 tbsp olive oil, cloves
and red wine overnight. Heat 2 tbsp each butter and olive oil in a large, heavy Dutch oven or stainless steel pot over med-high heat. Remove the beef from the marinade and pat dry. Add the beef to the pot and sauté, stirring until lightly browned on all sides.
Add the carrots and bacon and continue to sauté until lightly browned, adding the sugar during the last minute.
Sprinkle the meat and vegetables with flour and cook, stirring, until the mixture is a light brown, taking care not to scorch the flour. Stir in salt to taste. Add the reserved marinade and beef stock, and bring the mixture to a simmer. Cover the pan tightly and simmer the stew over the lowest heat for 3 hours, or bake in a 300F oven for 3 hours. Stir the stew 2-3 times during cooking.
While the stew is simmering, melt 2 tsp of the butter, and sauté the tiny onions slowly until they caramelize and turn a rich golden brown on all sides. Heat the remaining 2 tbsp butter and sauté the halved mushrooms until lightly golden on all sides.
Uncover the finished stew and stir in the onion and mushrooms. Heat the stew through for 15 min, uncovered, and taste and correct for seasonings. Set aside 30 min before serving. Sprinkle the warm stew with parsley. Tuck in the croutes, and serve.
BUTTERY CROUTES:
8 slices firm, white, bread, at least ¼” thick, crusts trimmed, cut in half diagonally to from triangles, 4 tbsp butter, 4 tbsp olive oil
Air-dry the bread triangles on a wire rack for several hours. Heat the butter and oil in a large non-stick skillet over med heat.
Fry the triangles, several at a time, until crispy and golden brown on both sides. Set aside on brown paper to cool. Serve within 2-3hrs.

Answer 2

Purchase the Julia Child French cook book

Answer 3

http://www.frenchfood.about.com

Answer 4

COOKS.COM