Beef sauté with cream and mushroom sauce (Sauté de boeuf à la Parisienne) from Mastering the Art of French Cooking, Volume One (page 325) by Julia Child and Louisette Bertholle and Simone Beck

  • Madeira wine
  • shallots
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    Can substitute green onions for shallots, dry white vermouth for Madeira wine, and beef bouillon for brown stock.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Buttered green beans 1 (Haricots verts à l'Anglaise); Buttered peas 1 (Petits pois frais à l'Anglaise); Steamed rice (Riz à l'Indienne - Riz à la vapeur); Risotto—pilaf (Risotto - pilaf - pilau)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute green onions for shallots, dry white vermouth for Madeira wine, and beef bouillon for brown stock.

  • TrishaCP on January 02, 2016

    Delicious- reminded me of Beef Stroganoff and in fact we served it with egg noodles rather than any of the suggested sides. The beef was exceedingly tender.

  • Delys77 on October 15, 2011

    This came together in about 35 minutes and was very tasty. Make sure not to overdue the cornstarch and you might want to brown the beef for the recommended time as this time you went a tiny bit short. Spencer quite liked this.

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