Sunday, June 21, 2015

Beef stew with tagliatelle - Oxköttgryta med bandspaghetti (retro)

BEEF STEW WITH TAGLIATELLE
Oxköttgryta med bandspaghetti

4 servings

1 lb prime rib
2 tablespoons butter or margarine
1 ¾ cups water
3 carrots
½ small celery root (celeriac)
2 bell peppers
a bouquet of fresh herbs containing
leek, marjoram, thyme and parsley
salt, white pepper
5 oz tagliatelle
1 bunch parsley


Trim and cut the meat in rather large dice. Melt half of the fat in a frying pan and fry the meat until golden, but not brown. Transfer to a pot, add the fresh herbs tied up in a bouquet, and some water and boil on low heat, covered, for about 30 minutes.

Trim and cut the vegetables in pieces. Sautée them in the remaining fat, whisk out the pan with some water and pour everything in the pot with the meat. Flavour with salt and pepper to taste, take up the fresh herbs and continue boiling until the meat is almost tender.

Add the tagliatelle and boil for another 15 minutes or so. Sprinkle generously with chopped parsley over the dish when serving.

Enjoy!

Bella





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