| |
|
What You Need:
(To Serve: 4)
|
|
|
|
2 tablespoons butter
2 tablespoons vegetable oil
2 pounds boneless beef chuck, cut in 1½-inch cubes
1 large onion, thinly sliced
1 tablespoon flour
½ teaspoon salt
¼ teaspoon ground allspice
1/8 teaspoon freshly ground black pepper
1 bay leaf
1¼ cups beef stock, freshly made or canned
2 tablespoons sour cream
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Preheat the oven to 350°. Heat the butter and oil in a heavy 10- to 12-inch skillet. When the foam subsides, add the meat and brown it well on all sides.
|
2. Transfer the meat to a 3- to 4-quart casserole equipped with a cover. Add the sliced onion to the skillet (with more butter and oil if necessary) and cook over moderate heat until soft and transparent.
|
3. Scrape them into the casserole, add the flour and toss the ingredients lightly with a wooden spoon to coat them evenly. Add the salt, allspice, pepper and bay leaf.
|
4. Pour the stock into the skillet and boil it rapidly for 2 or 3 minutes, scraping into the liquid any browned bits of meat and onions clinging to the pan.
|
5. Pour into the casserole. Bring the casserole to a boil on top of the stove, cover it tightly, then set in the lower third of the oven.
|
6. Cook, lowering the oven heat if necessary, so that the sauce in the casserole barely simmers. In about 1¼ hours, the meat should be tender when pierced with the tip of a sharp knife.
|
7. Remove the meat to a deep, heated platter and cover it lightly with foil. With a large spoon, skim the fat from the liquid in the casserole and discard it.
|
8. With a wire whisk, beat in the sour cream, a tablespoon at a time. Taste and season with salt and pepper, and reheat if necessary. Then pour the finished sauce over the meat.
|
|
|
|
|
