Braised beef with vegetables

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie B, Demonstration XI. En uges middage, s. 147 (falt i det fri)

Be the first to rate

1
Brown the meat
Heat the fat in the pan until it smokes. Cut the washed and dried meat into slices, pound them and brown them in the fat. Take the meat out.
2
Make the sauce
Brown the finely chopped onion in the fat and stir in the flour. When it is brown, add the water a little at a time, together with the pepper, salt and gravy browning. Boil for 3 minutes.
3
Simmer
Put the meat back in the pot together with the carrot and kohlrabi. The root vegetables are best cut into fairly large squares with a root knife. Put the lid on the pot and let it simmer very slowly for 1 hour.
4
Serve
Place the meat in the middle of the dish and the vegetables around it. Pour the sauce over and sprinkle with finely chopped parsley.
5
Tip
For this dish you can buy a good piece of top rib. Make stock from the bones for Thursday's chervil-cabbage soup.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Velg to forskjellige utgaver for å se en sammenligning.

Be the first to share your own version.

More dishes in the same category from the archive

Ingen kommentarer ennå. Bli den første til å dele!