| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Dutch |
Beef, Cookbook, Main dish |
6 |
Servings |
INGREDIENTS
| 1 |
|
Recipe simmered beef sauce |
| 1 |
|
Recipe fried polenta |
|
|
Freshly grated parmesan |
|
|
cheese |
| 3 |
T |
Butter |
| 1 |
|
Onion, finely chopped |
| 1 |
|
Carrot, scraped and finely |
|
|
chopped |
| 1 |
|
Stalk celery, finely chopped |
| 1/2 |
c |
Parsley, minced |
| 1/8 |
t |
Crushed dried rosemary |
| 2 |
|
Cloves garlic, peeled and |
|
|
finely chopped |
| 1/2 |
lb |
Mushrooms, cleaned and |
|
|
chopped |
| 1 |
lb |
Lean beef, round or chuck |
|
|
diced not ground |
| 1/2 |
c |
Dry marsala wine, or red |
|
|
wine |
| 1 1/3 |
c |
Strong beef stock, boiling |
|
|
Salt and black pepper to |
|
|
taste |
|
|
Grated rind from 1/2 lemon |
| 6 1/2 |
|
cups water 1 teaspoon salt 2 cups coarse-ground ye, cups water 1 teaspoon salt 2 cups coarse-ground yellow corn |
|
|
recipe Basic Polenta, above |
INSTRUCTIONS
In the bottom of a small Dutch oven, melt the butter and add the
onion, carrot, celery, parsley, rosemary, garlic, and mushrooms.
Simmer several minutes, stirring frequently until the vegetables are
soft, but not brown. Add the diced meat to the pan and stir until it
has lost all pinkness. Add the Marsala, boiling stock, salt, Pepper,
and lemon rind and bring the sauce to a good simmer. Cover tightly and
place in a 275 degree F oven for about 4 to 5 hours. The meat should
be broken down and the sauce very thick. Serve hot. To serve Place
slices of fried polenta on heated plates and ladle some of the meat
sauce over them. Sprinkle with grated cheese and pass extra cheese at
the table. Basic Polenta meal, or polenta 3 tablespoons butter, to 4
Bring the water and salt to a boil in a large, heavy kettle. Pour in
the corn meal very, very slowly, stirring constantly. You should be
able to see the individual grains of the meal or you're pouring too
fast. A slow pour prevents the mixure from being lumpy. Simmer gently,
stirring almost continually for around 30 minutes. The polenta is done
when it pulls away from the pan. (CAUTION: I wear long mits while
stirring....the mixture tends to bubble and SPLAT you with hot stuff.
One thing I do, is only cook and stir for maybe 10 minutes, then I
turn way down, cover and let it steam itself. Who wants to stand there
stirring for 30 minutes??) Fried Polenta Pour the hot cooked polenta
into a buttered loaf pan and cool. Turn out onto a board and cut with
a taughtly stretched string into 1/2 inch (12 mm) slices. Brush slices
lightly with butter. Fry in Sizzling butter for several minutes on
each side, until crisp and lightly brown. Serve hot with more butter
and grated cheese. Typos by Brenda Adams and prepped by MC_Buster; mc
post 4/14/97 Recipe by: The Best of Ethnic Home Cooking, Mary Poulos
Wilde Posted to MC-Recipe Digest V1 #568 by Brenda Adams
<adamsfmle@sprintmail.com> on Apr 14, 1997
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