| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
French |
Stews, Beef |
6 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Haricot beans |
| 500 |
g |
Chuck steak |
| 500 |
g |
Skirt steak |
| 3 |
tb |
Oil |
| 1 |
lg |
Onion |
| 1 1/2 |
tb |
Flour |
| 2 |
cl |
Garlic, crushed |
| 1 1/2 |
c |
Beef stock |
| 1 |
ts |
French mustard |
| 425 |
g |
Tomatos (can) |
| 1 |
pn |
Salt |
| 1 |
pn |
Black pepper |
| 2 |
|
Sprigs parsley |
| 1 |
|
Bay leaf |
| 1 |
|
Sprig thyme |
| 1 |
|
Sprig marjoram |
INSTRUCTIONS
Put beans into a saucepan with enough hot water to cover well, bring to
boiling point, boil for 2 minutes. Remove from heat, leave in the water for
1 hour. Cut the meat into large cubes and brown well all over in oil.
Add the onion, cook gently until lightly tinted, stirring frequently.
Sprinkle the flour over, add garlic and stir for 2-3 minutes.
Add the drained tomatoes, salt, pepper, parsley, bay leaf, thyme and
marjoram tied together. Transfer to oven proof dish, cover and cook in a
moderately slow oven for 1 hour.
Posted to MM-Recipes Digest V3 #263
Date: Thu, 26 Sep 1996 23:02:22 +-1000
From: Melinda Irvine <micrurus@dragnet.com.au>
A Message from our Provider:
“Two great truths: 1. there is a God, 2. you’re not Him”