| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Beef, Restaurant | 1 | Servings | |
INGREDIENTS
| 6 | Steaks – up to 8, 8 to 10 | |
| oz. each | ||
| 3 | qt | Beef stock |
| 1/4 | lb | Bacon |
| 1 | c | Carrots, diced |
| 1 | c | Celery, diced |
| 1 | c | Onions, diced |
| 1/2 | c | White wine |
| 4 | oz | Butter |
| 3/4 | c | Flour |
| 3 3/4 | qt | Beef stock |
| 1 | Bay leaf | |
| 1 | c | Tomato puree |
| 1/2 | c | Cognac |
| 10 | Peppercorns |
INSTRUCTIONS
Marinate steaks overnight in brandy or cognac. Make beef stock from bones. In a saute pan cook bacon, carrots, celery and onions until soft. Drain off fat and deglaze the pan with wine. Make a roux with butter and flour in a large pot. Put vegetables and pan juices into pot with 2 1/4 quarts beef stock and bay leaf. Boil briskly 4 to 5 minutes, reduce heat and simmer 2 1/2 hours. Strain and put stock back in pot and add the additional stock and tomato puree. Simmer 1 hour. Add cognac and peppercorns and simmer 10 minutes. Press steaks into pan of cracked pepper and broil. Cover with sauce and serve. Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1 Typed and MC_Busted for you by Brenda Adams <adamsfmle@sprintmail.com> Recipe by: Pier 11 Feed Store, Astoria, Oregon
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Nutrition (calculated from recipe ingredients)
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Calories: 6530
Calories From Fat: 3223
Total Fat: 360.6g
Cholesterol: 724.6mg
Sodium: 53837.2mg
Potassium: 10336.8mg
Carbohydrates: 616.7g
Fiber: 19.6g
Sugar: 175.9g
Protein: 199.1g