Monday, September 24, 2007

How To Hang Curtains On Traverse Rod


Well true to my style of waiting until the last day to publish the recipe and as usual after HEMC a long period of writing, even has to have a lot to say but little time to express myself, I will not apologize or anything worse because I know I leave this as abandoned. In fact the other day Herr Direcktor friend told me that he was getting expensive mushroom carpaccio and to see if updated, So I want to put my second recipe of event sponsorship and this time I dedicate to him.

Herr goes for you!


This is another recetillas the book that we mentioned at the time , as a thousand years ago not put in the practice, and the truth is I had some success, on top is not complicated and beer will gives, in my view, a different touch. In Spain recently cooked with beer, we often use wine or cognac, even whiskey, but it seems that the Benelux countries is a very common practice. I guess that this dish must have its roots Belgium, hence the name.

The ingredients are as follows:

  • ½ kg of beef and veal steaks
  • Flour
  • Salt black pepper freshly ground
  • 25 gr. butter
  • Oil
  • 2 onions cut up
  • 1 clove garlic, minced
  • 175 gr. threaded mushroom
  • 1 ½ cups beef broth
  • 1 bottle of beer, Alhambra (had no)
  • 1 tablespoon brown sugar

is salt & pepper fillets and is dipped in flour shaking for no lumps, but are well floured. Melt the butter in a large pan and sauté the fillets over high heat until golden brown on both sides, are removed and set aside in a dish with paper towels. If necessary add a little more oil and begins to fry the onion and garlic over low heat, covered for about half an hour, watching it does not stick but until squishy is right, when with that as appetizing golden mushrooms are added and allowed to cook for another 5 minutes. Get wet with beef broth and beer to evaporate the alcohol in beer and add the sugar, then bring to a boil, scraping pan to loosen while the toasted bits of the walls and bottom. Corrected for salt and pepper and add the meat back to skillet, cover and simmer for around an hour or three quarters, the meat is tender even less. I is the left just over half an hour, and then more resting a little room. The perfect time to make a Sunday vermouth.

My Maxi never had made the sea and was happy and I can promise and promise that is my most demanding critic. See what I mean ...



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