Description
Dear cooks, if you're thinking of what to cook for Sunday lunch, give the recipe that I'm sure will become your favorite. Recipe from Julia Childe, a book which I received as a gift for the holidays that isn't tired to rejoice and brag about it. Meat cooked in this recipe just fine. Highly recommend to cook, it's no exaggeration to say that the dish is a luxury.
Ingredients
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Meat
450 g
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Salt
1 tsp
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Allspice
5 piece
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Black pepper
0.8 tsp
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Bay leaf
2 piece
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Thyme
0.25 tsp
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Shallots
15 piece
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Potatoes
15 piece
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Fat
2 Tbsp
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Cream
250 ml
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Salt
0.25 tsp
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Black pepper
1 pinch
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Mustard
1 Tbsp
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Tomato paste
2 Tbsp
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Basil
Cooking
The ingredients I gave 450 grams of meat, but you can make as many steaks, so much adding ingredients to the meat. So, the meat is cut into steaks, thickness of about 2.5 cm, the Meat can be softer neck, and drier from the back. Drier the meat bake a little longer.
In slupca to mix all the spices, restricci allspice and thyme (can use dried), Bay leaf break into pieces.
The resulting mixture RUB into both sides of meat, place meat in a bowl, cover the bowl with cling film and leave to marinate at least 3 hours, preferably overnight or even for a day or two. Meat stir occasionally.
After marinating the meat clean with a cloth from pieces of Lavrushka, thyme and large pieces of pepper. Turn the oven on 160 degrees.
In a hot pan to melt the fat (or sunflower oil) and fry the meat on both sides until crisp. Procedure lasts just a couple of minutes, we just need to meat "grabbed" and maintained its juices inside. In a baking dish pour two tablespoons of fat from the frying pan, then put pieces of meat. If the fat in the pan is burnt, you can replace it with oil. Form cover with a piece of foil and place in oven for 40 minutes. In the baking process the meat once or twice to flip.
Meanwhile, clean the small potatoes and onions.
In the follicles from the root knife to make a shallow cut in the form of a cross.
In a saucepan, boil water, add salt and cook onion for five minutes. Remove with a slotted spoon. In the same water to throw the whole potatoes and cook for 1-2 minutes, remove with a slotted spoon, place on a plate to slightly drain. or drain with paper towel. In a frying pan, melt a spoonful of fat, good heat and fry it until the potatoes are lightly Golden brown for a few minutes. Flip the potatoes need to move the pan by the handle, as if by rolling them in the pan, too for a minute and add onions. Season with salt and pepper.
To remove the meat from the oven, put it around the potatoes and onions, then close it with foil and put back in the oven and bake until done (mine took 30 minutes).
While dobecause the meat to make the sauce. Pour cream into saucepan, add salt, pepper and cook, stirring occasionally 8-10 minutes, until the liquid volume is reduced by a quarter. Mustard (note that the dish is French, so mustard should not be very hot, the author recommends English, but I'm not found and used ordinary nigusu mustard), mix with tomato paste.
Ready meat on a hot dish, on top spread the potatoes and onions. The baking dish to tilt to one side, so the area was drained all the liquid with a spoon to remove the fat floating on top. Two tablespoons of the remaining fluid to pour into the saucepan with the cooked cream, and stir. Also add the mixture of mustard and tomato sauce, cook 2-3 minutes, stirring occasionally. The sauce is ready. Can you add a couple of leaves of finely chopped Basil.
This dish you feed the whole family, which I'm sure is deserved will appreciate your efforts. The meat turns out very tender, it felt all the flavors of allspice and Lavrushka. Potatoes - yummy, but a bow is just magical! The recipe seems long, in fact, a lot will not take long, not including the time for marinating, run for half an hour.
Bon appetit!
By the way, the water in which the cooked onions and potatoes, pour, and use in the preparation of soup, for example, like this http://www.povarenok .ru/recipes/show/118 799/#com6119006 Then you get a full meal in the French style!
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