| |
|
What You Need:
(To Serve: 6 to 8)
|
|
|
|
3 tablespoons lard
2 cups finely chopped onions
1 tablespoon paprika
3 pounds lean boneless beef chuck, cut into 1½ inch cubes
1 cup dry red wine
1 cup beef stock, fresh or canned
½ teaspoon salt
Freshly ground black pepper
2 tablespoons flour
½ cup sweet gherkins cut into julienne strips
Salt
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Preheat the oven to 350°. Heat the lard in a 5-quart flameproof casserole until a light haze forms over it, then add the onions. Cook them over medium heat for 8 to 10 minutes, or until they are lightly colored.
|
2. Off the heat, stir in the paprika, continuing to stir until the onions are well coated. Add the beef and pour the wine and beef stock over it. Stir in the salt and a few grindings of pepper. Bring to a boil, then cover tightly and bake in the middle of the oven for 1 hour.
|
3. Remove the casserole from the oven and with a spoon skim off about 2 tablespoons of the surface fat. Combine this with the 2 tablespoons of flour, then stir the mixture into the casserole.
|
4. Return the casserole to the oven and cook for 30 to 40 minutes longer, or until the beef shows no resistance when pierced with the tip of a small sharp knife. Arrange the beef on a platter.
|
5. Skim the surface fat from the casserole, add the gherkins and heat for 2 or 3 minutes longer. Taste for seasoning. Pour the sauce over the beef and serve.
|
|
|
|
|
