CARBONADE DE BOEUF A LA FLAMANDE

 


  • 8 pieces of beef steak  from thigh or rump
  • 2 tablespoons of heaped margarine
  • 5 large onions diced
  • 1 teaspoon flour
  • 1 teaspoon tomato paste
  • 1 leaf laurel
  • 5 glasses of water
  • Salt, a pinch of black pepper

Put a spoonful of oil in the pan, heat it up, fry the meat upside down for two to three minutes, take it out on a plate and keep it.
Put the remaining oil in a small saucepan, heat it, add the onion, sauté for three to four minutes on medium heat, add tomato paste and flour, fry for another minute or two, add salt, laurel and water to the meat.
Boil slowly, check the water, add boiling water if necessary, cook for one and a half to two hours depending on the quality of the meat and serve.


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