Description
Delicious juicy beef cooked in dark beer with vegetables and rye bread. A great option for a dinner for two...
Ingredients
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Beef
600 g
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Carrots
1 piece
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Celery root
1 piece
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Beans
100 g
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Bread
7 slice
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Dark beer
1 cup
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Butter
2 Tbsp
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Mustard
1 Tbsp
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Bay leaf
2 piece
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Salt
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Black pepper
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Greens
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Vegetable oil
Cooking
Beef cut into portions with a thickness of 1 cm.
Meat slightly repel, salt and fry in a hot pan in butter for 3 minutes on each side.
Carrots and celery wash, peel, cut into thin petals.
Spasserovat in butter. Beans cut into pieces 2 cm long, stew (brought to readiness with the addition of a small amount of salted water, which does not have to cover completely) for 10 minutes, drain in a colander and immediately rinse with cold water. Since I had broccoli, I did the same to her.
Rye bread cut into slices about the same size as the meat pieces. Dry in the toaster, or fry in a pan adding butter. Ready toast (toasted bread) spread with mustard on one side.
In a deep pan, greased Rast., butter put layers of beef, celery, carrots, beans (broccoli). Season with salt and pepper, add the Bay leaf.
On top of the dish pour a dark beer, put on fire, bring to boil and cook until ready. Cooking time depends on what kind of meat chosen. If it's tenderloin, the dish is ready in 30 minutes if the pulp is 60 minutes.
When serving beef along with vegetables spread on a toast (toast) and garnish with greens. [b]Bon appétit!!![/b]
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