French Canadian Interview Project

Hashis Bourgeois

Hashis Bourgeois

Original Recipe: "Grind meat, melt in a terrine (earthenware dish) a bit of pork fat with onions finely chopped. Let cook at low heat. Add a little flour and moisten with a little stock or some water. Let onion finish cooking, then put in meat and season with salt, pepper and nutmeg." - Marin, Les dons Comus

This recipe makes 4 servings.


  • 1 lb beef (top round), minced
  • ½ cup wine
  • 2 onions
  • 1 tsp. salt
  • 2 tbsp. butter
  • ¼ tsp. pepper
  • 1 tbsp. flour
  • 1 tbsp. wet mustard
  • ¼ cup bouillon, approximately (or 1-2 tsp. vinegar).

Saute the beef, remove and keep warm. Saute the onions in butter until almost cooked. Stir in flour, then add bouillon and wine slowly; add salt and pepper and allow to simmer until the onions are cooked. Stir occasionally until sauce is reduced. Add the meat and simmer until hot. Add the mustard, or vinegar, and stir well. Serve hot!