This text appears to be in Chinese. Here is a translation of the text:
Ingredients: For browning the beef: – 8 portions – 6 ounces of flat bacon (or 6 thick bacon strips), cut into 1/2 inch lardons – 3 pounds of boneless chuck roast, cut into 2 inch pieces – Coarse salt and freshly ground pepper – 1 cup of beef broth
For aromatics: – 2 tablespoons of olive oil – 1 medium onion, peeled and chopped (1 1/2 cups) – 4 large garlic cloves, peeled and chopped (2 tablespoons) – 12 ounces of cremini mushrooms, trimmed, wiped clean, halved
For stewing: – 2 tablespoons of all-purpose flour, plus more if needed – 1 tablespoon of Dijon mustard – 2 cups of beef broth – 2 cups of red wine – 7 sprigs of fresh thyme – 2 small dried bay leaves
For vegetable garnish: – 1 pound of new potatoes or fingerlings, halved lengthwise (quartered if large) – 12 ounces of cipollini onions, blanched and peeled
For serving: – 1/2 cup of grated horseradish (grated on the small holes of a box grater) – 1 tablespoon of white vinegar – 1 pound of egg noodles, cooked according to package instructions – 1 to 2 carrots, peeled and cut into fine shreds (about 1 tablespoon per serving) – 2 tablespoons of coarsely chopped fresh dill
Directions: 1. In a large soup pot, cook the bacon over medium heat, stirring occasionally, until the bacon is crispy and browned, about 7 minutes. Remove the bacon with a slotted spoon and drain on paper towels. 2. Pat the beef dry with paper towels, then generously season with salt and pepper. Heat the pot over high heat and cook the beef in batches, avoiding crowding the pot, leaving enough space between the pieces, and turning them as they cook, until all sides are browned. Each batch should take a total of 3 to 4 minutes; once ready, transfer the batches to a large bowl and continue with the next one. If the pot becomes too dry during cooking, you may need to add more fat. Once all the meat is cooked,
Andrew
27.04.2023 @ 06:36
This text appears to be in Chinese. Here is a translation of the text:
Ingredients:
For browning the beef:
– 8 portions
– 6 ounces of flat bacon (or 6 thick bacon strips), cut into 1/2 inch lardons
– 3 pounds of boneless chuck roast, cut into 2 inch pieces
– Coarse salt and freshly ground pepper
– 1 cup of beef broth
For aromatics:
– 2 tablespoons of olive oil
– 1 medium onion, peeled and chopped (1 1/2 cups)
– 4 large garlic cloves, peeled and chopped (2 tablespoons)
– 12 ounces of cremini mushrooms, trimmed, wiped clean, halved
For stewing:
– 2 tablespoons of all-purpose flour, plus more if needed
– 1 tablespoon of Dijon mustard
– 2 cups of beef broth
– 2 cups of red wine
– 7 sprigs of fresh thyme
– 2 small dried bay leaves
For vegetable garnish:
– 1 pound of new potatoes or fingerlings, halved lengthwise (quartered if large)
– 12 ounces of cipollini onions, blanched and peeled
For serving:
– 1/2 cup of grated horseradish (grated on the small holes of a box grater)
– 1 tablespoon of white vinegar
– 1 pound of egg noodles, cooked according to package instructions
– 1 to 2 carrots, peeled and cut into fine shreds (about 1 tablespoon per serving)
– 2 tablespoons of coarsely chopped fresh dill
Directions:
1. In a large soup pot, cook the bacon over medium heat, stirring occasionally, until the bacon is crispy and browned, about 7 minutes. Remove the bacon with a slotted spoon and drain on paper towels.
2. Pat the beef dry with paper towels, then generously season with salt and pepper. Heat the pot over high heat and cook the beef in batches, avoiding crowding the pot, leaving enough space between the pieces, and turning them as they cook, until all sides are browned. Each batch should take a total of 3 to 4 minutes; once ready, transfer the batches to a large bowl and continue with the next one. If the pot becomes too dry during cooking, you may need to add more fat. Once all the meat is cooked,