Boiled Beef In Onion And Tomato Sauce Recipe
Ingredients
4 good slices of boiled beef from the pot-au-feu or stock pot,
3/4 lb. of onions,
3 tablespoonfuls of dripping or of fat from a pot-au-feu,
3 tablespoonfuls of flour,
2 1/2 glasses of stock or bouillon,
3 spoonfuls of vinegar,
8 oz. of tomatoes,
1 pinch of chopped parsley,
Breadcrumbs, Melted butter.
Directions
Brown the peeled and sliced onions lightly in a pan with the dripping or the fat from your pot-au-feu, stirring constantly with a wooden spoon so that they colour without getting burnt.
Sprinkle the flour over them, and let that brown too, moistening with the stock and vinegar.
Add the tomatoes, skinned and cut up, parsley, and a dash of pepper.
Cook gently for 20 minutes.
Meanwhile reheat the slices of boiled beef.
When the sauce is ready, pour half of it into a dish, lay the slices of boiled beef on the sauce, pour the rest of the sauce over them, sprinkle with breadcrumbs, moisten with a little melted butter and brown in the oven.
Sprinkle the flour over them, and let that brown too, moistening with the stock and vinegar.
Add the tomatoes, skinned and cut up, parsley, and a dash of pepper.
Cook gently for 20 minutes.
Meanwhile reheat the slices of boiled beef.
When the sauce is ready, pour half of it into a dish, lay the slices of boiled beef on the sauce, pour the rest of the sauce over them, sprinkle with breadcrumbs, moisten with a little melted butter and brown in the oven.
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