GD Star Rating
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4 portions
Ingredients:
- 600g of prime rib
- 200 g smoked bacon
- 1 gul lök
- 2 cloves garlic
- 10 branches of thyme
- 5 cups red wine
- 3 tbsp concentrated veal stock
- 5 dl of water
- 400 g chanterelles
- 2 scallions
- any finely chopped chives
- butter
- salt and black pepper
- ev. corn starch or corn starch
To do this:
- Skär högreven i ca 4 cm stora bitar. Skär sidfläsket i tärningar. Skala, halvera och skiva lök och vitlök tunt.
- Brown the meat and pork in 1 tablespoon butter in a large saucepan. Add the onion, garlic and thyme sprigs and cook for about 2 minutes.
- Pour in the red wine, veal stock and water. Bring to the boil and skim off with a spoon. Put on the lid and simmer for about 2 hours until the meat is tender. Taste possibly with salt and pepper. Red any of the stew with cornstarch ( Maizena ) to the desired consistency.
- Clean the chanterelles and cut onion into strips. Fry the chanterelles in 1 tablespoon butter. Add the spring onions at the end. Season with 2 pinches of salt and 1 pinch of pepper.
- Add mushrooms and lökfräset the pan just before serving. Serve with celery root puree boiled potatoes or rice. Garnish with chives if necessary.
