BOUILLON-FRIED BEEF
Buljongstekt biff
2 onions
3 carrots
4 tablespoons flour
3 tablespoons chopped parsley
1 teaspoon dried basil
½ teaspoon salt
black pepper
2 tablespoons butter or margarine
¾ cup meat bouillon
Slice the meat. Peel onions and carrots, slice the onions and cut the carrots in sticks. Mix flour, parsley, basil, salt and pepper on a plate and coat the sliced meat with this. Melt the fat in a large frying pan or pot and brown the meat on both sides until coloured.
Buljongstekt biff
Choose an easy-made meat dish when you don’t have
time for advanced and elaborate cooking. Here, beef and vegetables take care of
themselves on the stovetop.
4 servings
1 1/3 lbs boneless beef, e.g.
thick flank or roast beef2 onions
3 carrots
4 tablespoons flour
3 tablespoons chopped parsley
1 teaspoon dried basil
½ teaspoon salt
black pepper
2 tablespoons butter or margarine
¾ cup meat bouillon
Slice the meat. Peel onions and carrots, slice the onions and cut the carrots in sticks. Mix flour, parsley, basil, salt and pepper on a plate and coat the sliced meat with this. Melt the fat in a large frying pan or pot and brown the meat on both sides until coloured.
Add onions and carrots and pour on the bouillon.
Cover and let it all simmer slowly for about 45 minutes. Flavour to taste and
adjust if necessary.
Put meat, carrots and onions on a serving plate and
pour the bouillon gravy on top. Serve and enjoy!
Bella
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