- 119
- 保存
- お気に入り
- 13もぐもぐ！
- リスナップ
手料理
- 2016/08/11
- 357
Venison(Beef) steak with bilberries🇷🇸
レシピ
材料・調味料
- Beef or Venison rump
- 1.5kg
- Mustard
- 1tbsp
- Ground pepper
- A pinch
- Salt, Rosemary
- A pinch
- Marjoram, Parsley
- A pinch
- Jasmine
- A pinch
- Sunflower oil
- 50ml
- Pork bone
- 2kg
- Carrots chopped
- 150g
- Celeriac chopped
- 150g
- Parsnip chopped
- 150g
- M shallot chopped
- 1pc
- Garlic crushed
- 1clove
- Red wine
- 200ml
- Bilberry or currants
- 8tbs
作り方
- 1
- Bring the steak to the room temperature. Make the marinade: Mix the oil and mustard and add the spices. Brush the meat with the marinade and leave for at least 1hour.
- 2
- Heat oil in a thick bottom pot, and add carrot, celeriac, and parsnip. When lightly browned, add pork bones, cover with 2l of warm water and cook for about 30min till you get a thick stock. Strain.
- 3
- Heat the nonstick pan to hot, not smoking and brown the meat on all sides 6 to 8 min turning the meat every minute. Remove from the stove and keep warm.
- 4
- Add chopped shallot and garlic and fry for another 3min ( you may need to add some butter if the pan is dry). Deglaze the pan with the glass stock and boil down quickly till you get a thick sauce.
- 5
- Serve on the hot plate with Prague dumplings.
みんなの投稿 (0)
まだ質問やメッセージはありません。
ログインして質問やメッセージを送る
もぐもぐ! (13)
いま人気のレシピと料理写真
