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What You Need:
(To Serve: 6)
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Salt
Freshly ground black pepper
2 pounds top round steak ½ inch thick, cut into 6 equal portions
Flour
3 tablespoons lard
1½ cups finely chopped onions
½ teaspoon finely chopped garlic
½ cup finely chopped carrots
3 tablespoons flour
3 cups beef stock, fresh or canned
3 whole allspice or 1/8 teaspoon ground allspice
3 medium-size bay leaves
4 peppercorns
1/8 teaspoon thyme
1/8-inch-wide strip lemon peel
4 slices lean bacon, coarsely chopped (1/3 cup)
2 tablespoons finely chopped parsley
¼ cup white wine vinegar
¾ cup heavy cream
1 teaspoon fresh lemon juice
THE GARNISH
2 parsnips, scraped and cut into 3-by-½-inch julienne strips
1 medium-sized carrot, cut into 3-by-½-inch julienne strips
4 sour gherkin pickles, cut into 3-by-½-inch julienne strips
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Translate this recipe:
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| How To Cook: |
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1. Salt and pepper the steaks, then dip them in flour and shake them to remove the excess. Heat the lard in a 12-inch skillet until a light haze forms over it, then brown the steaks over high heat for about 3 minutes on each side. Remove them to a platter and reduce the heat to medium.
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2. Add the onions, garlic and carrots and cook for about 8 minutes, stirring frequently, until the vegetables are lightly colored.
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3. Off the heat, stir in the 3 tablespoons of flour, continuing to stir until all the flour is absorbed. Return the skillet to the heat, add the stock and bring it to a boil, stirring constantly with a whisk until the sauce is smooth and thick.
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4. Add the allspice, bay leaves, peppercorns, thyme, lemon peel, bacon, parsley and vinegar. Return the meat to the skillet and bring the stock to a boil again.
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5. Reduce the heat to low, partially cover the pan and simmer for 50 minutes to an hour, or until the steaks show no resistance when pierced with the tip of a small sharp knife.
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6. Drop the parsnip and carrot strips into a saucepan of boiling, lightly salted water. Boil uncovered for 2 or 3 minutes, or until the vegetables are slightly tender, then drain in a colander or sieve. Arrange the steaks on a platter and keep them warm in a 200° oven while you prepare the sauce.
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7. Strain the contents of the frying pan, pressing hard on the vegetables before discarding them. Skim off the surface fat from the sauce. Whisk the cream and lemon juice into the sauce and add the carrot, parsnip and gherkin strips. Simmer 2 or 3 minutes.
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8. Taste for seasoning. Pour the vegetables and the sauce over the steaks and serve at once.
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