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PrintTWENTIETH-CENTURY BEEF
The palatable dish is blend with rump steak, mushrooms, English mustard, and other seasonings. The twentieth century beef can be served in numerous occasions and even to daily meals. Preparing this excellent dish is extremely simple and with fruitful results that suites to the whole family.
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Preheat the oven to Gas Mark 4/l80°C/350°F.
- Cut the beef into large cubes, remove any gristle or fat.
- Heat the dripping in a flameproof casserole, add the beef and till the colour changes to brown all over for about 4 minutes.
- Then remove the meat with a slotted spoon and set it on one side.
- Add the shallots and mushrooms and cook for about 3 minutes.
- Return the meat to the casserole, sprinkle with the seasoned flour and cook it for another 2 minutes.
- Add sugar, vinegar, bouquet garni, thyme, beef stock and champagne, stir it for 4 minutes. Season with salt and pepper, then add mustard to it.
- Cover with cooking foil and then a tight-fitting lid and cook in the centre of the oven for 3 hours.
- Remove the lid and foil, and leave the casserole to stand for 5 minutes.
- Then stir, pour a large swirl of double cream around the top, and serve.
INGREDIENTS
- 1 kg rump steak
- 50 grams beef dripping
- 500 grams shallots, peeled
- 275 grams button mushrooms, wiped
- 50 grams flour, seasoned
- 1 tablespoon soft brown sugar
- 1 tablespoon balsamic vinegar
- 1 bouquet garni
- 1 teaspoon crushed fresh thyme leaves
- 275 ml Basic Beef Stock
- 275 ml champagne
- Salt and freshly ground black pepper (to taste)
- 1 tablespoon English mustard
- 150 ml double cream
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