Serves 4 Ingredients: 600g of prime rib 200 g smoked bacon 1 onion 2 cloves garlic 10 sprigs thyme 5 cups red wine 3 tbsp concentrated veal stock 5 cups water 400 g mushrooms 2 scallions possibly finely chopped chives butter salt and pepper if necessary. corn starch or corn do this: Cut högreven for about 4 cm pieces. [Read On]
Late winter stew with yellow chanterelles
Bryn köttbitarna i smör i omgångar (salta och peppra varje omgång) i en stekpanna och lägg över i en stekgryta. Bryn kantarellerna och lökklyftorna i smör och lägg över i grytan. Bryn steklöken och lägg i kylen. Vispa ur stekpannan med vatten och häll i grytan.
Autumn Stew with mushrooms, tomatoes, thyme and olives
Start by cleaning the piece of meat is free from tendons. Then cut into inch cubes and fry a little at a time into a pan of oil on medlvärme. Place over a bowl. Fry the mushrooms to golden brown color. Finely chop the onion and grate the garlic and add to pan. Stir in salt, thyme, pepper, tomato paste, olives and diced ham. Put the meat in the pan and turn around. Pour in wine, stock, water and onions. Let it all simmer covered for about 2 hours. Note the pot should just simmer gently, not boil. Taste of the time with possibly more spices and / or wine. Add the parsley at the end and serve with rice or potatoes and plenty of fresh vegetables.
Limousin stew with mushrooms
Trim and cut the meat into small cubes. Peel and quarter the onion into wedges and finely chop the garlic. Brown the meat with onion and garlic in a saucepan. Salt and pepper thoroughly. Pour over the wine and stock, add thyme and bay leaves. Simmer covered for 2 hours. Share the mushrooms into small pieces and fry in a little butter and salt in a pan. Peel and quarter carrots into smaller pieces. Lift the lid off the pot and toss in the carrots, and let everything cook for 20 minutes. Add the mushrooms and stir into the pan with a little cornstarch mixture. Season with salt and pepper. Serve with steaming freshly squeezed potato.
