Самая большая кухня в мире
Выберите язык
Русский
English
Español
日本語
Italiano
Языковые настройки
Зарегистрироваться
Войти
Главная
Рецепты
Пользователи
Подборки и руководства
Группы
Мои страницы
Recipe box
News
Add Recipe
What to cook in your Le Creuset
by
claudine hemingway
Текущий рейтинг: 4.0
1
2
3
4
5
6
7
8
9
10
click to rate
2 голоса
| 3522 визита
0 отзывов
|
0 комментариев
Pin It
Add to Recipe Box
Print Recipe
You might also like
How Much Does Home Window Replacement Installation Cost?
Рецепт
Reviews/Comments
Close this frame
Комментарии
Leave a review or comment
Please
Войти
or
Регистрация
to leave a review or comment
Leave a review
Please enter a review text
Текущий рейтинг: 0
cancel rating
Этот рецепт был приготовлен/опробован мной!
Add to my Recipe Box
Этот отзыв содержит вариации рецепта (например, использует меньше соли)
или
Закрыть
Похожие рецепты
How Much Does Home Window Replacement Installation Cost?
Easy Baked Fish
Scope of BLS Certification in Indo CA for Bystanders and Medical Professionals
Advertising is inevitable if you want to succeed in your business!!!
DRINKS / LIBATIONS
© 2024 CookEatShare
О проекте
|
Обратная связь
|
Блог
Правила использования
%3C/p%3E%3Cp%3EAdapted%20from%20%22Mastering%20the%20Art%20of%20French%20Cooking%22%20by%20Julia%20Child,%20Louisette%20Bertholle%20and%20Simone%20Beck%20(Alfred%20A.%20Knopf,%201961)%3C/p%3E%3Cp%3ETime:%20About%203%20hours%20(normally%205%20to%206%20hours)%3C/p%3E%3Cp%3E1%20pound%20quartered%20fresh%20mushrooms.%3C/p%3E%3Cp%3E1.%20Remove%20bacon%20rind%20and%20cut%20into%20lardons%20(sticks%201/4-inch%20thick%20and%201%201/2%20inches%20long).%20Simmer%20rind%20and%20lardons%20for%2010%20minutes%20in%201%201/2%20quarts%20water.%20Drain%20and%20dry.%3C/p%3E%3Cp%3E2.%20Preheat%20oven%20to%20450%20degrees.%3C/p%3E%3Cp%3E3.%20Saut%C3%A9%20lardons%20in%201%20tablespoon%20of%20the%20olive%20oil%20in%20a%20flameproof%20casserole%20over%20moderate%20heat%20for%202%20to%203%20minutes%20to%20brown%20lightly.%20Remove%20to%20a%20side%20dish%20with%20a%20slotted%20spoon.%3C/p%3E%3Cp%3E4.%20Dry%20beef%20in%20paper%20towels;%20it%20will%20not%20brown%20if%20it%20is%20damp.%20Heat%20fat%20in%20casserole%20until%20almost%20smoking.%20Add%20beef,%20a%20few%20pieces%20at%20a%20time,%20and%20saut%C3%A9%20until%20nicely%20browned%20on%20all%20sides.%20Add%20it%20to%20the%20lardons.%3C/p%3E%3Cp%3E5.%20In%20the%20same%20fat,%20brown%20the%20sliced%20vegetables.%20Pour%20out%20the%20excess%20fat.%20Return%20the%20beef%20and%20bacon%20to%20the%20casserole%20and%20toss%20with%201/2%20teaspoon%20salt%20and%201/4%20teaspoon%20pepper.%20Then%20sprinkle%20on%20the%20flour%20and%20toss%20again%20to%20coat%20the%20beef%20lightly.%20Set%20casserole%20uncovered%20in%20middle%20position%20of%20preheated%20oven%20for%204%20minutes.%20Toss%20the%20meat%20again%20and%20return%20to%20oven%20for%204%20minutes%20(this%20browns%20the%20flour%20and%20coves%20the%20meat%20with%20a%20light%20crust).%20Remove%20casserole%20and%20turn%20oven%20down%20to%20375%20degrees.%3C/p%3E%3Cp%3E6.%20Stir%20in%20wine%20and%202%20to%203%20cups%20stock,%20just%20enough%20so%20that%20the%20meat%20is%20barely%20covered.%20Add%20the%20tomato%20paste,%20garlic,%20herbs%20and%20bacon%20rind%20and%20small%20onions.%20Cover%20casserole%20and%20set%20in%20lower%20third%20of%20oven.%20Regulate%20heat%20so%20that%20liquid%20simmers%20very%20slowly%20for%202%20hours.%20Turn%20up%20the%20heat%20to%20415%20degrees%20and%20continue%20to%20cook%20until%20the%20meat%20is%20tender%20and%20a%20fork%20pierces%20it%20easily%20about%2045%20minutes%20to%20an%20hour%20more.%3C/p%3E%3Cp%3E7.%20While%20the%20beef%20is%20cooking,%20prepare%20the%20mushrooms.%20Heat%201%201/2%20tablespoons%20butter%20with%20one%20and%20one-half%20tablespoons%20of%20the%20oil%20until%20bubbling%20in%20a%20skillet.%20Add%20mushrooms%20and%20saut%C3%A9%20over%20moderate%20heat%20for%20about%2010%20minutes,%20rolling%20them%20so%20they%20will%20brown%20as%20evenly%20as%20possible.%20Wipe%20out%20skillet%20and%20heat%20remaining%20oil%20and%20butter%20over%20high%20heat.%20As%20soon%20as%20you%20see%20butter%20has%20begun%20to%20subside,%20indicating%20it%20is%20hot%20enough,%20add%20mushrooms.%20Toss%20and%20shake%20pan%20for%204%20to%205%20minutes.%20As%20soon%20as%20they%20have%20begun%20to%20brown%20lightly,%20remove%20from%20heat.%3C/p%3E%3Cp%3E9.%20When%20the%20meat%20is%20tender,%20pour%20the%20contents%20of%20the%20casserole%20into%20a%20sieve%20set%20over%20a%20saucepan.%20Wash%20out%20the%20casserole%20and%20return%20the%20beef%20and%20lardons%20to%20it.%20Distribute%20the%20cooked%20onions%20and%20mushrooms%20on%20top.%20Skim%20fat%20off%20sauce%20in%20saucepan.%20Simmer%20sauce%20for%20a%20minute%20or%202,%20skimming%20off%20additional%20fat%20as%20it%20rises.%20You%20should%20have%20about%202%201/2%20cups%20of%20sauce%20thick%20enough%20to%20coat%20a%20spoon%20lightly.%20If%20too%20thin,%20boil%20it%20down%20rapidly.%20If%20too%20thick,%20mix%20in%20a%20few%20tablespoons%20stock.%20Taste%20carefully%20for%20seasoning.%20Pour%20sauce%20over%20meat%20and%20vegetables.%20Cover%20and%20simmer%202%20to%203%20minutes,%20basting%20the%20meat%20and%20vegetables%20with%20the%20sauce%20several%20times.%20Serve%20in%20casserole,%20or%20arrange%20stew%20on%20a%20platter%20surrounded%20with%20potatoes,%20noodles%20or%20rice,%20and%20decorated%20with%20parsley.%3C/p%3E){kind=link}