Saturday, January 26, 2013

Medieval style Casserole

Medieval style Casserole
750 g beef, 450 g of French onions, 150 g of bacon, 500 ml beef broth, 1 tablespoon flour, 50 ml of olive oil, 2 bay leaves, salt and pepper, orange zest.
Preheat oven to 170 ° C. Put a large pan fire until hot. Saute chopped bacon slices until golden. Then remove them with a slotted spoon and drain on a piece of kitchen paper. Add a little olive oil and the temperature rises.
Meanwhile, season the meat generously and hand it to the pan to be made secure. When starts to brown slightly, slightly lower fire intensity, incorporates pieces of bacon and sprinkle with a tablespoon of flour. Removed, so that the sauce pickup. Add peeled onions, bay leaf and stock.
Cover the pan with a lid and put in the oven for three hours, until the meat is tender. Remove it and let it stand for five minutes. Test the salt, divided over orange zest and serve hot.

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