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Boeuf Avignonnaise

A traditional dish from the Avignon area of Provence. It consists of sliced beef with garlic, pimento and anchovy sauce. In past centuries, anchovies have been a popular flavouring with meat, particularly beef, all along the Rhone Valley. This is mainly because they were often carried by traders right up the river as far as Lyon, and were a good way of disguising slightly bad meat.

The flavour of beef and anchovies actually goes very well!

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

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