Collops Recipe
Eating just one is not possible for any one is my claim for this recipe of Collops. It is always prepared with a focus on Beef. The first taste of this delightful Collops from the European cuisine is enough to addict you to it for life! I never fail to eat Side Dish while dining out and this is the most common dish that I order. Make this Collops popular amongst your friends and let them know how good it tastes.
Ingredients
3 pounds top round beef
2 cups beef stock
Salt and freshly ground black pepper to taste
Pinch dried thyme
Pinch of marjoram
Pinch of winter savory
1 onion, chopped
1/2 cup dried bread cubes
6 anchovies, coarsely chopped
1 tablespoon butter
Bread triangles
1 thinly sliced lemon
1 tablespoon capers
Directions
1. Have the butcher cut the meat into thin slices and pound them flat.
2. Place the meat in a heavy saucepan and add the stock, salt, pepper, herbs and onion. Cover and simmer until the meat is tender, one to one and one-half hours.
3. Transfer the meat to a warm platter and keep hot. Strain the juices in the pan and add the bread cubes and anchovies. Simmer until slightly thickened. Stir in the butter.
4. Pour the sauce over the meat and surround with bread triangles. Garnish the top with sliced lemon dotted with capers.
2. Place the meat in a heavy saucepan and add the stock, salt, pepper, herbs and onion. Cover and simmer until the meat is tender, one to one and one-half hours.
3. Transfer the meat to a warm platter and keep hot. Strain the juices in the pan and add the bread cubes and anchovies. Simmer until slightly thickened. Stir in the butter.
4. Pour the sauce over the meat and surround with bread triangles. Garnish the top with sliced lemon dotted with capers.
