Italian beef casserole with beef cuvette and chorizo sausage

IndkÝbsliste for 4 voksne

800 g beef cuvette
4 Chorizo sausage
150 g smoked bacon, diced
4 carrots
1 leek
1 onion
4 cloves garlic
2 sticks celery
1 large can tomato puree
1 cube chicken stock
1 hot chili pepper (Hot Carrot)
3 tbsp. mild paprika
2 tbsp. wheat flour
1 fl. Wiibroe Porter
4 tbsp. Extra Virgin Olive Oil
100 g butter
1 teaspoon. sea salt

Mashed potatoes
8 large potatoes
50 g of butter
2 dl. whipping cream
1 bunch lovage
Season with salt and white pepper
I am an angler in Scandinavia
Recipe No. 109
Italian beef casserole with beef cuvette and chorizo sausage
Italian beef casserole with beef cuvette and chorizo sausage

Procedure without liability: In these times when beef coulotte / cuvette roast is cheap, you should try different recipes with them. I will make an Italian stew with chorizo sausage and some smoked bacon, and a lot of vegetables. It is of course up to you which and how many vegetables you choose. I give above my idea of a good composition.

Clean roast for tendons, but let the fat be on. Cut into 1 cm thick slices from the thin end. The pieces are divided into 2 or 3 pieces, so you get bite-sized chunks. In a plastic bag executed wheat flour and mild paprika, meat lumps empty into the plastic bag and the bag is shaken well. A large heavy-based saucepan with oil and butter put the heat. When the fat is good hot, put the meat on the the saucepan and browned on all sides. Is the saucepan small, one must do it in two stages, the meat must be in one layer on the bottom of the saucepan. The meat should be taken up and bacon switches in the saucepan. All vegetables are cleaned and sliced / diced. Getting them to the saucepan and mix them with bacon and browned meat. Come tomato puree, chicken stock and a bottle of porter in. Stir in the pot and season with salt. I used 2 "Hot Carrot Chili Pepper" strength 7 - homegrown. It was just "Hot" enough for the lady of the house. So remember yourself to try the strength of your chili pepper. Turn down the heat and let it simmer for 90 minutes, look after the liquid does not evaporate, add water, if necessary. I added 1 cup whipping cream in right before serving to take some of the "hot" taste.

The potatoes are peeled and cut into large cubes, put on the heat and simmering for 20 minutes with a bunch lovage, but without salt. Pour off the water and lovage removed. The potatoes are mashed with a little butter and cream, season with salt. (Normally also with white pepper, but here was the dish enough "Hot").

Serving: The dish served with mashed potatoes and pickled gherkins and cucumbers.

Garnish: Mashed potatoes can be decorated with something green - chives or watercress.

Drink: A cold Porter that came in the food will be great.

Hints: Do you use bacon from the recipe above, you will see that it is not "sizzling" in the pan, as it is salted and long-term cold-smoked. Bacon pieces do not stick together, which bought bacon does. But be scanty with getting salt in the food, as this bacon is very salty.

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