I was planning on making my mom's boeuf bourguignon for dinner tonight. I always use chuck, and I don't think that the version I know works well with a leaner meat. The problem is, I am currently living in Geneva, Switzerland and speak almost no French. So when I went to the meat counter at the supermarket, I said something to the effect of, "I search for beef for bourguignon. I do not know chuck in French" and then nodded as the woman spoke to me very rapidly and cut off... something. Which I now realize is rump steak. I have the usual ingredients for bourguignon - onions, mushrooms, garlic, red wine, stock. Thoughts on how to modify?
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)