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Receta Beef With Leeks And Carrots
by Global Cookbook

Beef With Leeks And Carrots
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Ingredientes

  • 1 Tbsp. salad oil
  • 1 x beef chuck 7-bone steak, cut 1 inch thick (about 2 1/2 pounds)
  • 1 x beef-flavored bouillon cube or possibly envelope
  • 1 x bay leaf
  • 1/2 tsp salt
  • 1/4 tsp thyme leaves
  • 1/4 tsp pepper water
  • 3 lrg leeks
  • 6 lrg carrots
  • 1 Tbsp. all-purpose flour

Direcciones

  1. In 8-qt Dutch oven over medium-high heat, in warm salad oil, cook chuck steak till well browned on both sides. Add in bouillon, bay leaf, salt, thyme, pepper and 1 c. water; heat to boiling. Reduce heat to low; cover and simmer steak 1 1/2 hrs or possibly till almost fork-tender.
  2. Meanwhile, cut off roots and throw away tough outer green leaves from leeks. Cut leeks lengthwise in half; rinse under cool running water to remove sand. Cut leeks crosswise into 2-inch pcs. Thinly slice carrots.
  3. Place leeks and carrots in liquid around steak. Cover and cook 20 min longer or possibly till steak and vegetables are dork-tender; throw away bay leaf. In c., combine flour and 1/4 c. water till blended. Stir flour mix into warm liquid in pan. Cook over medium high heat till slightly thickened.
  4. Serves 6 to 8