French-style candle

Last Updated on December 11, 2024

Recipe for creamed beef according to a recipe from French cuisine, where the meat is marinated for 2 days in a marinade of onions, wine vinegar and spices and only then further prepared.

Ingredients:

750 g of back beef

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250 g of cooking cream 100 g of bacon 3 tbsp butter 1 tbsp smooth flour sour cream loaded cranberries citron salt Marinade: 6 dl water 0.5 dl wine vinegar

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250 g chopped onion 1 tsp thyme 2 pcs garlic cloves 2 pcs bean leaves pepper salt

Procedure:

Remove the meat from the fat and tendons, cut into cubes and pour the prepared marinade from the above ingredients. Place the meat in the brine in the refrigerator and marinate for 48 hours.

Remove the marinated meat and dry the meat cubes with a napkin. Drain the marinade and take out the chopped onion, which we leave to drain, return the garlic and spices to the marinade.

Melt the butter in a saucepan, add the chopped bacon and the meat cubes, when the meat starts to sear, add the onions from the marinade, let them brown. Pour the reduced marinade over the meat, cover with a lid and simmer over a low heat for 120 minutes to 150 minutes until tender, stirring occasionally. During the stewing, the juices begin to evaporate, add a little water to keep the meat submerged.

When the meat is soft, pour the cream in which we have dissolved a tablespoon of flour, let it simmer briefly, season with salt if necessary, lemon juice.

On a plate add a spoonful of cream, a spoonful of cranberries, a slice of lemon to the sauce with the meat. For our custom, a bun dumpling is suitable with the creamed beef.

Note:

Text and photo: D. M.