There is no mentioning of it in our 19th century
cookbooks, but suddenly, at about the turn of the century,
it starts to appear.
Ingredients:
· 600 g of thick flank, cut in
thin slices
· 4 onions, cut into thin
slices
· 8-10 potatoes, peeled and
cut in rather thick slices
· butter
· bay leaf
· thyme
· salt and white pepper
· 500 ml water or bouillon,
mixed with beer, or just
beer
Proceed as follows:
1. Brown the onion slices and remove them from the
frying-pan.
2. In the same pan brown the meat slices briefly on
both sides. Season with salt and white pepper.
3. Add water, beer and/or bouillon, bay-leaf and
thyme, cover and let the meat cook for 10 minutes
in the frying-pan.
4. In a casserole put layers of meat, sliced potato and
onion, potatoes forming the bottom and uppermost
layer.
5. Cover with liquid and let the stew simmer in the
oven or on the stove for 45 - 60 minutes (cooking
time is not critical). Serve sizzling hot.
You can also prepare the stew in a pressure cooker
instead of a casserole. This will shorten the cooking time
to 15 minutes and, at the same time, less liquid can be
used, since in a pressure cooker it is not essential that the
stew be completely covered.
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