Cost Breakdown

Critical Success Points

• • Browning the beef in a single layer to develop flavor
• • Making a properly cooked roux for thickening
• • Low‑temperature oven braising until the meat is fork‑tender
• • Incorporating the roux without lumps
• • Final gentle simmer with pickles and eggs

Safety Warnings

• • Handle hot oil and the hot oven with oven mitts to avoid burns.
• • Ensure raw beef is cooked to an internal temperature of at least 71°C (160°F).
• • Avoid cross‑contamination: use separate cutting boards for raw meat and vegetables.