Gość: Pyyyszny gulasz
IP: *.url.equinox.local / 212.85.1.*
18.03.05, 08:14
Z ksiazki Jamiego Olivera.Zrobilam we wtorek-absolutna bomba.Bardzo goraco
polecam.Nie dodalam karczochow (optional) i tak byl zaj... Wniebowziety
narzeczony i przyjaciele nie mogli sie 'ujesc'.
Troche nie mam teraz czasu tlumaczyc,ale zrobie to pozniej.
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Jools Favourite Beef Stew
Serves 4
Olive oil
A knob of butter
1 onion, peeled and chopped
A handful of fresh sage leaves
800 g/1.75 lb stewing steak or beef skirt cut into 5cm/2 inch pieces
Sea salt and freshly ground black pepper
Flour, to dust
2 parsnips, peeled and quartered
4 carrots, peeled and halved
0.5 a butternut squash, halved, deseeded and roughly diced
500 g/1 lb 2 oz small potatoes
2 tablespoons tomato puree
0.5 bottle of red wine
285 ml/0.5 pint beef or vegetable stock
zest of one lemon, finely grated
a handful of rosemary, leaves picked
1 clove of garlic, peeled and finely chopped
optional: a handful of Jerusalem artichokes, peeled and halved
preheat the oven to 160 C/ 300 F/ gas 2. Put a little oil and knob of butter
into an appropriately sized pot or casserole pan. Add your onion and all the
sage leaves and fry for 3 or 4 minutes. Toss the meat in a little seasoned
flour, then add to the pan with all the vegetables, the tomato puree, wine
and stock and gently stir together. Season generously with freshly ground
black pepper and just a little salt. Bring to the boil and, place a lid on
top, then cook in the preheated oven until the meat is tender. Sometimes this
takes 3 hours, sometimes 4; it depends on what cut of meat you're using and
how fresh it is. The only way to test is to mash up a piece of meat and if it
falls apart easily it's ready. Once it's cooked, you can turn the oven down
to about 110 C/225 F/gas 0.25 and just hold it there until you're ready to it.
The best way to serve this is by ladling big spoonfuls into bowls,
accompanied by a glass of French red wine and some really fresh, warmed
bread. Mix the lemon zest, chopped rosemary and garlic together and sprinkle
over the stew before eating. Just the smallest amount will make a world of
difference; as soon as it hits the hot stew it will release an amazing
fragrance.
