ITALIAN STEAK
Italiensk biff
1 crushed garlic clove
3 tablespoons flour
½ teaspoon salt
white pepper
½ onion
1 carrot
2 tablespoons butter or margarine
¾ cup meat bouillon
1½ tablespoons olive oil
1½ tablespoons fresh lemon juice
1 crushed garlic clove
1½ teaspoons dried basil
½ teaspoon salt
black pepper
Cut the meat in 4 slices and rub them with crushed
garlic. Mix flour, salt and pepper and turn the slices with the mixture.
Italiensk biff
Pasta is good with these steaks, which are braised
until they are really tender. A warm tomato mix is also a delicious
accompaniment.
4 servings
1 to 1 1/3 lbs boneless beef, e.g.
thick flank or rump steak1 crushed garlic clove
3 tablespoons flour
½ teaspoon salt
white pepper
½ onion
1 carrot
2 tablespoons butter or margarine
¾ cup meat bouillon
Tomato mix:
4 large tomatoes1½ tablespoons olive oil
1½ tablespoons fresh lemon juice
1 crushed garlic clove
1½ teaspoons dried basil
½ teaspoon salt
black pepper
Chop onion and carrot. Melt the fat in a frying pan
and brown the meat on both sides until nicely coloured. Put onion and carrot in
the pan and pour on the bouillon. Cover and braise the meat for 30 to 40
minutes or until tender.
Chop the tomatoes. Heat the oil in a saucepan and
sizzle the tomatoes for 3 to 5 minutes. Blend in lemon juice, garlic, basil,
salt and pepper and simmer slowly for another few minutes. Flavour to taste and
adjust if necessary.
Serve the meat with the tomato mix.
Enjoy!
Bella
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