Beef Flemish

Description

Tender, juicy meat that melts in your mouth. Fragrant, silky, rich sauce. The dish is prepared simply and with the minimum your participation: 25 minutes to prepare, and then running your oven. The recipe is from the book the Bible of French cuisine Paul Bocuse. Prepare this dish! I assure you it is very tasty.

Ingredients

Beef

800 g
Onion

3 piece
Lard

1 Tbsp
Butter

1 Tbsp
Beer

400 ml
Broth

400 ml
Flour

30 g
Powdered sugar

1 tsp
Vinegar

1 Tbsp
Parsley

4 sprig
Bay leaf

2 piece
Thyme

1 tsp
Salt

Cooking

This edition I received as a gift from Santa Claus - my husband. Interesting recipes! The first thing that was immediately cooked, it was this dish. So we liked this meat that the day had prepared him for an encore. So, beef Flemish.

Beef cut into medium pieces. (about 35-40 g each) Lard (or clarified butter) heat in a frying pan and fry the meat for one minute on each side over high heat. Lay the beef on a separate plate.

Chopped large onion half rings and fry until transparent in a frying pan, where was roasting meat. Put onions on a separate plate.

Melt the butter in a frying pan (moderate fire), add the flour and keep on heat, stirring constantly, until the gravy acquires a creamy color. (2-3 minutes)

Add to pan with beer, beef broth (can be vegetable), add the powdered sugar, pour vinegar, salt. Bring the sauce to a boil and simmer on slow heat for 10-12 minutes.

In a fireproof pot (the form with high sides or a pot) put layers of meat and onions.

In a small piece of thin cloth (or fold the cheesecloth in half) put a Bay leaf (break) and dry thyme. Rolled into a bundle, tie with cooking string. Tied to the bundle of parsley. To put this "bouquet" to the pot with the meat. Sauce remove from heat, drain, pour sauce and meat with onions.

Tightly cover the pan with foil top cover. If you cook the meat in the form (without lid), then close it with foil, folded in half.

Put the pan (shape) in a pre-heated to 170° oven and cook the meat for half an hour. Then pull pan from oven, carefully remove the foil (look out for hot steam!), remove the "bouquet" of spices and parsley. You're done! Serve the meat immediately. With rice, with mashed potatoes, pasta... And the sauce is so good that you can eat it with a spoon, just with bread.

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