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Recipe Braised Beef With Onions


Braised Beef With Onions

Recipe yeld 12 servings

Ingredients

3000 G Lean Beef (priest's Hat)
Rooms
White Pepper
3 Tablespoons Olive Oil
100 G Butter
1000 G Onions
1 Tablespoon Tomato Paste
50 G Flour
Red Wine


Amount Per Serving Calories: 461


Method

Beat the meat, strofinatene the surface with salt, then sprinkle with some freshly ground white pepper.
Heat two tablespoons of olive oil in a pan that can, put the meat with the fat layer on the bottom of the container and passed into a hot oven (190 degrees).
Let the piece of beef brown slightly, then gradually add the melted butter.
Turn the meat and continue cooking, basting occasionally with a little of the sauce on the bottom of the container.
Add the onions and sauté gently for 1 hour with the meat, so take a little 'color and come to discard.
From time to time give a stir.
Put the tomato paste in a saucepan with a tablespoon of oil, let it cook for few minutes over low heat, then add it to meat.
Cook for fifteen minutes, then sprinkle with the flour preparation.
Continue cooking without stirring until the meat is on the surface will be formed a golden crust.
The roast should cook a total of three hours.
An hour after the end, moisten with red wine: the amount depends on how large the fund will have to be cooked.
Serve the roast with a smooth puree of potatoes and onions fried in butter or sauce made with polenta and porcini mushrooms.
Instead of butter you can use the simple brown butter: make it melt slowly in a small saucepan, strain it through a cloth, then warm it again until it turns brown in color.
--- This tasty dish provides an opportunity to reassess cuts of beef held shortly


Find recipes for Main Dishes based on Beef


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