Beef Provencal
|
 |
| This is a slow simmered meal reminiscent of
Osso Bucco |
| 3 tbsp |
(45 mL) |
vegetable oil |
| 1 lb |
(500 g) |
Beef simmering steakex: cross rib, blade, top
blade) |
| 5 |
|
cloves garlic, chopped |
| 1 |
|
small onion, diced |
| 1 cup |
(250 mL) |
diced carrot |
| 1/2 cup |
(125 mL) |
diced celery |
| 1 cup |
(250 mL) |
dry white wine or beef broth |
| 1 tbsp |
(15 mL) |
grated lemon peel |
| 1 tbsp |
(15 mL) |
fresh thyme |
| OR 1 tsp |
(5 mL) |
dried thyme |
| 1 |
|
bay leaf |
| |
|
salt & pepper to taste |
| In large saucepan,
heat 1 tbsp (15 mL) of the oil over medium-high heat and
brown meat on all sides; remove and set aside. Heat
remaining oil in pan. Add garlic, onion, carrot and celery,
stirring occasionally until softened. Add wine, lemon peel,
thyme and bay leaf; bring to a boil. Add browned meat;
reduce heat and simmer, covered, over medium-low heat for 1
1/2 hours or until tender. Add a bit of water to pan if it
begins to cook dry. Season with salt and pepper. Cut steak
into thin slices and serve with mashed potatoes.
Makes: 4 servings.
Beef Information Centre
www.beefinfo.org
|
|
Product Suggestion: Inniskillin Cabernet Franc. A medium
bodied red will balance nicely. Visit
www.liquormartsonline.com for
more information.
| Photo used with permission. All rights reserved.
Manitoba Agriculture, Food and Rural Initiatives |
|
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