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Slow cooked beef with potatoes

Slow cooked beef with potatoes

Slow cooked beef with potatoes



1 pound (500 grams) beef steaks 3/4-1 inch thick.

1/2 tablespoon onion powder

1/2 tablespoon garlic powder

1/2 teaspoon cayenne

1 teaspoon seasoning salt

1/2 teaspoon ground black pepper

2 teaspoons olive oil

1/2 cup all-purpose flour

2 tablespoons olive oil

1 tablespoon unsalted butter

For my graph:

1 tablespoon unsalted butter

1 large onion, thinly sliced

a pinch of salt

4 cloves garlic minced

1 teaspoon fresh minced thyme

1/2 cup divided chicken broth

3/4 cup milk or heavy cream

Fresh chopped parsley for garnish

Check also : A delicious dish of lean beef


Beef rumen:

Pat the steaks dry on paper towels to remove any moisture. Season beef steaks with garlic powder, onion powder, cayenne, seasoning salt, pepper, and olive oil.

shovel each piece in flour; Discard the excess and reserve the remaining flour.

Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a frying pan or skillet over medium heat. When hot, fry the beef steaks, in a single layer on each side, until golden brown, 3-4 minutes per side.

Remove the steaks from the skillet and leave them hot.

from Griffe

In the same skillet, heat 1 tablespoon of butter over medium heat.

Add chopped onions and add a pinch of salt. Cook, stirring occasionally, until soft and caramelized, about 10 minutes. (Add 1 tablespoon of chicken broth if pan becomes too dry.)

Add garlic and thyme. Cook until fragrant, about 30 seconds.

Add the remaining 2 tablespoons of flour to the skillet. Combine the flour with the onion and cook until dissolved, about 2 minutes.

Pour the chicken broth and scrape the browned parts from the bottom of the pan. Let the liquid decrease and thicken slightly, about 2 minutes.

Beat the curd (or cream) and simmer for 1-2 minutes until thick and creamy.

Return the steaks to the skillet. Cover with sauce and simmer until meat is completely cooked through, about 5 minutes (or until meat is cooked to taste). (The sauce will continue to thicken due to the coating of the beef. If it is too thick, add a little more cream or broth until you get the desired consistency.)

Taste-test and season with salt and pepper, if necessary. Garnish with chopped parsley before serving. Her feet are warm.

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