Wednesday, August 05, 2015

Italian steak - Italiensk biff

Italiensk biff

Pasta is good with these steaks, which are braised until they are really tender. A warm tomato mix is also a delicious accompaniment.

4 servings

1 to 1 1/3 lbs boneless beef, e.g.
thick flank or rump steak
1 crushed garlic clove
3 tbsps flour
½ tsp salt
dash white pepper
½ onion
1 carrot
2 tbsps butter or margarine
good ¾ cup meat bouillon

Tomato mix:
4 large tomatoes
1½ tbsps olive oil
1½ tbsps fresh lemon juice
1 crushed garlic clove
1½ tsps dried basil
½ tsp salt
dash black pepper

Cut the meat in 4 slices and rub them with crushed garlic. Mix flour, salt and pepper and turn the slices with the mixture.

Chop onion and carrot. Melt the fat in a frying pan and brown the meat on both sides until nicely coloured. Put onion and carrot in the pan and pour on the bouillon. Cover and braise the meat for 30 to 40 minutes or until tender.

Chop the tomatoes. Heat the oil in a saucepan and sizzle the tomatoes for 3 to 5 minutes. Blend in lemon juice, garlic, basil, salt and pepper and simmer slowly for another few minutes. Flavour to taste and adjust if necessary.

Serve the meat with the tomato mix.




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