Prunes? Are those prunes?
Sep. 7th, 2005 08:55 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe doesn't involve prunes, but it certainly looked like it did.
Or, Beef in Red Wine with Mushrooms
2 lbs cheap stewing beef, cut in 1/2" pieces
2 T olive oil
6 cloves garlic, chopped
1 1/2 cups red wine
1/2 cup beef stock (use Trader Joe's brown stock if you don't have homemade stock. Bouillon cubes are nasty and should be avoided.)
1 ounce dried morel mushrooms
1 bay leaf
1 tsp dried thyme
The night before, heat oil in a large skillet and brown the meat in small batches, so that it cooks quickly. Remove the meat from the pan and add the garlic. Saute for a few minutes; deglaze the pan with 1/2 cup wine, scraping all the good bits from the bottom. Place the meat in a baking dish and pour the rest of the wine and the pan mixture over it; refrigerate overnight to tenderize the beef.
The next day, add the stock, morels, bay leaf, and thyme. Heat oven to 325 and simmer the dish for 2 to 2 1/2 hours. Stir in a bit of rice flour if desired, to create a thicker sauce.
Serve over German spaetzle.
What worked: Wow, was this dish richly flavored. Part of that was due to me having a brain fart and adding the whole 2-ounce package of mushrooms. I love morels.
What didn't: Because of the afore-mentioned brain fart, the extra dried mushrooms soaked up almost all of the liquid. I should have corrected for them by adding more wine and stock, so that there was a noticeable amount of sauce to serve with the dish.
Also, this was unremittingly brown: brown meat, with brown dried mushrooms, in a rich brown sauce. That's why it looked like stewed prunes. Some chopped parsley or green onions over the top would add visual appeal.
Will I make this again? I might. It was pretty simple, and quite rich.
Or, Beef in Red Wine with Mushrooms
2 lbs cheap stewing beef, cut in 1/2" pieces
2 T olive oil
6 cloves garlic, chopped
1 1/2 cups red wine
1/2 cup beef stock (use Trader Joe's brown stock if you don't have homemade stock. Bouillon cubes are nasty and should be avoided.)
1 ounce dried morel mushrooms
1 bay leaf
1 tsp dried thyme
The night before, heat oil in a large skillet and brown the meat in small batches, so that it cooks quickly. Remove the meat from the pan and add the garlic. Saute for a few minutes; deglaze the pan with 1/2 cup wine, scraping all the good bits from the bottom. Place the meat in a baking dish and pour the rest of the wine and the pan mixture over it; refrigerate overnight to tenderize the beef.
The next day, add the stock, morels, bay leaf, and thyme. Heat oven to 325 and simmer the dish for 2 to 2 1/2 hours. Stir in a bit of rice flour if desired, to create a thicker sauce.
Serve over German spaetzle.
What worked: Wow, was this dish richly flavored. Part of that was due to me having a brain fart and adding the whole 2-ounce package of mushrooms. I love morels.
What didn't: Because of the afore-mentioned brain fart, the extra dried mushrooms soaked up almost all of the liquid. I should have corrected for them by adding more wine and stock, so that there was a noticeable amount of sauce to serve with the dish.
Also, this was unremittingly brown: brown meat, with brown dried mushrooms, in a rich brown sauce. That's why it looked like stewed prunes. Some chopped parsley or green onions over the top would add visual appeal.
Will I make this again? I might. It was pretty simple, and quite rich.
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no subject
Date: 2005-09-07 04:16 pm (UTC)no subject
Date: 2005-09-07 04:31 pm (UTC)Also, this is tasty. (Castor shudders)
no subject
Date: 2005-09-07 04:49 pm (UTC)From watching various cooking shows, it's my understanding that these have way too much salt in them, among other things. I have been using a lot of chicken stock for things. Doesn't need to be from TJs, just any ol' chicken stock will do (good for cooking rice in, rather than water ... adds some flavor).