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Brown Stew Rich

the.instructor's picture
Ingredients
  Shoulder steak 1⁄4 Pound
  Dripping 1 Ounce
  Flour 3⁄4 Ounce
  Onion 1 Medium
  Carrot 1 Medium
Swede piece
  Salt 2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Hot stock 3⁄4 Pint
  Carrot strip 2 Tablespoon (For Garnish:)
Swede piece
  Parsley 1 Tablespoon (For Garnish:)
Directions

GETTING READY
1. Clean and chop the onion.
2. Prepare root vegetables, cut into blocks and reserve for garnish.
3. Chop the trimmings into small pieces.

MAKING
4. In a pan heat dripping, add the meat and fry lightly on both sides. Fry in batched add meat only covering the bottom of pan.
5. Drain out the meat from pan.
6. Fry onion until light brown.
7. Stir in flour and fry gently until brown in colour.
8. With a metal spoon mix roux to prevent scorching.
9. Pour hot stock over it, stirring all the time.
10. Add seasoning.
11. Boil the mixture. Skim out the froth and add meat and vegetables trimmings.
12. Cook and simmer for 2-2 1/2 hours until cooked.
13. Cut into strips prepared blocks of carrot and swede.
14. In a pan boil salted water and cook in it for 15 mins.
15. Strain out from water and keep hot. Complete cooking garnish while cooking stew parallely.
16. Taste sauce and correct seasoning, colour and consistency that of a pouring sauce.

SERVING
17. Serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Meat
Preparation Time: 
15 Minutes
Cook Time: 
45 Minutes
Ready In: 
60 Minutes
Servings: 
5

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