| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Swiss |
2bl |
1 |
servings |
INGREDIENTS
| 1 |
kg |
Veal steak; (from leg) |
| 60 |
g |
Butter |
| 1 |
lg |
White onion; peeled and sliced |
| 1 |
c |
Water |
| 1 |
|
Chicken cube |
| 1 |
c |
Dry white wine |
| 1/2 |
ts |
Salt; (or to taste) |
|
|
Freshly milled black pepper |
| 250 |
g |
Swiss Brown mushrooms or button mushrooms; sliced |
| 1 |
tb |
Butter mixed with 2 |
|
|
; level tablespoons plain flour |
|
|
Plenty of chopped parsley for serving |
INSTRUCTIONS
BEURRE MANIE THICKENING
Cut the steak into long strips. Melt half the butter in a frying pan and
fry the onion slowly until soft and glossy. Transfer this cooked onion to a
heavy-based saucepan or flameproof casserole.
Heat the remaining butter in the frying pan then quickly brown the veal
steak and add to the onions. Add water and crumbled chicken cube to the
frying pan and mix in all the meat juices, pour over veal and onion then
add the white wine. Season with salt and pepper. Cover and simmer very
gently for about one hour, adding the sliced mushrooms during the last 10
minutes of cooking. To thicken, mix butter and flour together then drop
tiny pieces of this mixture into the simmering ragout. Stir until it boils
and thickens. Serve sprinkled with plenty of chopped parsley. Good with
boiled rice, noodles or plain boiled new potatoes. Sweet young green peas
or a green salad makes a good accompaniment. Serves 4 to 6.
Converted by MC_Buster.
Per serving: 1675 Calories (kcal); 92g Total Fat; (55% calories from fat);
155g Protein; 11g Carbohydrate; 779mg Cholesterol; 2239mg Sodium Food
Exchanges: 0 Grain(Starch); 21 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 9
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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