Kosher recipe: Sluggish cooked beef minute steak


1. Season the meat with salt and pepper. Warmth a big skillet over excessive warmth. Sear the meat in oil for about 60 seconds per facet.

2. Sauté all of the greens till gentle, then add the tomato paste and stir for 5-6 minutes. Add the vegetable inventory and stir till it reaches a boil, then decrease warmth and simmer for about quarter-hour.

3. Place the meat in a tray and canopy it with the inventory. Place thyme sprig on prime of the meat and put the lid on. Cook dinner on low temperature for 3 to 4 hours in a gradual prepare dinner oven or range prime till meat is tender. Take away the meat and put aside. Pressure the inventory and cut back it to saucy consistency.

4. To make the crushed potato, peel the potatoes and lower to cubes, then boil with some salt for 20 minutes. Take the potato out from the water, add olive oil, margarine, salt and pepper, then add the chopped black olives.

5. Serve the meat minute steak with the infant carrot and French beans, and slowly add the brown beef sauce on prime.

Final up to date on November 28, 2021 at 18:05