STEW AND MARIANNE LEONARD'S MEDALLIONS OF BEEF FORESTIERE
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 25m
Yield Six servings
Number Of Ingredients 12
Steps:
- Sprinkle the beef with salt and pepper.
- Heat one tablespoon of the clarified butter in a saucepan and add the shallots and garlic. Cook briefly, stirring, and add the sliced mushrooms. Cook, stirring, about three minutes.
- Add half of the dry red wine and stir. Cook until reduced almost by half and add the veal broth or beef broth. Bring to the boil and add the remaining dry red wine and the Madeira wine. Cook until reduced by half. There should be about one and one-quarter cups.
- Heat the remaining one tablespoon clarified butter in a heavy skillet and add the beef. Cook the meat on one side for two to three minutes or until nicely browned. Turn the pieces and cook two to three minutes on the second side to the desired degree of doneness. Transfer the meat to a warm platter.
- Add the mushroom sauce to the skillet and stir to dissolve the brown particles that may cling to the bottom of the skillet.
- Swirl the soft butter into the sauce. Spoon an equal amount of the sauce onto six warmed plates. Top each with one piece of beef and garnish with basil sprigs.
Nutrition Facts : @context http, Calories 415, UnsaturatedFat 13 grams, Carbohydrate 4 grams, Fat 31 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 15 grams, Sodium 535 milligrams, Sugar 1 gram, TransFat 0 grams
OLD-FASHIONED BEEF STEW
This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.
Provided by Molly O'Neill
Categories dinner, one pot, soups and stews, main course
Time 2h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
- Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
- Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.
Nutrition Facts : @context http, Calories 494, UnsaturatedFat 9 grams, Carbohydrate 54 grams, Fat 12 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 1604 milligrams, Sugar 7 grams, TransFat 0 grams
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