锅烤牛肉

如果肉是瘦肉,它需要充足的。你或是你的屠夫能做到这一点,使用条培根或咸肉。有一个字符串系在肉类保持体形和作为表面处理将所以你不皮尔斯肉用叉子。轻轻揉搓肉盐和胡椒和疏浚与面粉。热量脂肪去荷兰烤肉锅或砂锅。当脂肪是热,加入肉和烤焦的慢慢成熟的金黄颜色各方;不要让它变成深棕色或黑色。这需要大约15分钟。消除热肉和添加所有切好的蔬菜脂肪。慢慢炒,不时搅拌他们软化,明亮的黄色。 Return meat to pot, placing it on top of sautéed vegetables. Add bay leaf and bread and pour in about 1 cup of water or stock; there should be just about 1" of liquid on bottom of pot. Cover with a tight-fitting lid. Turn meat several times during cooking, using string as a handle. Add more liquid to pan if necessary as meat cooks. Simmer very slowly but steadily 3½ to 4 hours, or until meat can easily be pierced with a carving fork or skewer. Remove meat to a heated platter. Strain gravy, rubbing vegetables and bread through the sieve. Return to pot, skim off excess fat. Stir in sour cream and add tomato puree if you want to use it. Check seasoning. Return meat to pot and heat thoroughly about 10 minutes.

变化:

布朗你可以炖肉没有疏浚,变浓肉汁之前用面粉溶解在冷水,或者½杯酸奶油和1汤匙面粉混合。蕃茄酱可能使用或消除。

可以使用较小的削减。买2 -或3”厚的牛排切圆形或臀部和英镑更嫩。这是经验丰富的,褐色和炖蔬菜炖肉一样。你将需要更少的水和肉嫩在我小时的慢1%,稳定的酝酿。你可以面粉肉勃朗宁之前,或者变浓酱用面粉时已经完成烹饪和紧张。服务,减少横向片肉和酱。准备这样,2磅的肉将四个相当慷慨。