| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Restaurant, Beef |
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 |
lg |
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
A Message from our Provider:
“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”