Brown Stew Rich Recipe
Ingredients
| Shoulder steak - 1/4 lb | ||
| Dripping | 1 Ounce | |
| Flour | 3/4 Ounce | |
| Onion | 1 Medium | |
| Carrot | 1 Medium | |
| Small piece swede | ||
| Salt | 2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Stock - 3/4 pt, hot | ||
| Strips or dice of carrot and swede | ||
| Parsley | ||
Directions
GETTING READY
1. Clean and chop the onion.
2. Prepare root vegetables, cut into blocks and reserve for garnish.
3. Chop the trimmings into small pieces.
MAKING
4. In a pan heat dripping, add the meat and fry lightly on both sides. Fry in batched add meat only covering the bottom of pan.
5. Drain out the meat from pan.
6. Fry onion until light brown.
7. Stir in flour and fry gently until brown in colour.
8. With a metal spoon mix roux to prevent scorching.
9. Pour hot stock over it, stirring all the time.
10. Add seasoning.
11. Boil the mixture. Skim out the froth and add meat and vegetables trimmings.
12. Cook and simmer for 2-2 1/2 hours until cooked.
13. Cut into strips prepared blocks of carrot and swede.
14. In a pan boil salted water and cook in it for 15 mins.
15. Strain out from water and keep hot. Complete cooking garnish while cooking stew parallely.
16. Taste sauce and correct seasoning, colour and consistency that of a pouring sauce.
SERVING
17. Serve hot.
1. Clean and chop the onion.
2. Prepare root vegetables, cut into blocks and reserve for garnish.
3. Chop the trimmings into small pieces.
MAKING
4. In a pan heat dripping, add the meat and fry lightly on both sides. Fry in batched add meat only covering the bottom of pan.
5. Drain out the meat from pan.
6. Fry onion until light brown.
7. Stir in flour and fry gently until brown in colour.
8. With a metal spoon mix roux to prevent scorching.
9. Pour hot stock over it, stirring all the time.
10. Add seasoning.
11. Boil the mixture. Skim out the froth and add meat and vegetables trimmings.
12. Cook and simmer for 2-2 1/2 hours until cooked.
13. Cut into strips prepared blocks of carrot and swede.
14. In a pan boil salted water and cook in it for 15 mins.
15. Strain out from water and keep hot. Complete cooking garnish while cooking stew parallely.
16. Taste sauce and correct seasoning, colour and consistency that of a pouring sauce.
SERVING
17. Serve hot.
Chef
