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Receta Scottish Beef Collops

by Global Cookbook

Ingredientes

1 1/4 lb beef bottom round steak 1 1/2 lb potatoes, peeled and sliced into 1/4 inch slices 2 tsp extra light extra virgin olive oil with a dash of sesame oil 3 c. minced onions 4 ounce mushrooms, finely minced 2 Tbsp. all-purpose flour

2 x pickled walnuts, finely minced 2 Tbsp. freshly minced thyme 1 1/4 c. beef stock (beef bouillon in water will be fine) 4 ounce mushrooms, thinly sliced 1 Tbsp. freshly minced parsley for garnish     carrot shavings for garnish

Direcciones

1. Cut the beef into 1/4 inch slices across the grain at a slight diagonal. This will be about 48 slices.
2. In a low-sided casserole, heat half the oil and saute/fry the onions till they're soft and slightly brown. Place the onions on a plate and set aside.
3. Lightly rinse the casserole and place back on the burner. Add in the remaining oil and cover the bottom with half of the beef slices, allowing them to brown fully. Reposition the browned beef to one side and brown the rest of the beef.
4. Add in the cooked onions and the minced mushrooms. Sprinkle with the flour and spoon the mix into a bowl. Stir in the walnuts and thyme.
5. Rinse the sides and bottoms of the casserole with the beef stock, removing any browning residue. Pour into a bowl and reserve.
6. Spread half of the beef mix over the bottom of the casserole. Layer with half the sliced mushrooms, followed by half of the sliced potatoes. Repeat with layers of the remaining beef mix and sliced mushrooms, topped with the remaining potatoes. Pour the reserved stock over the casserole. Cover and cook at 350 F. for 40 min. Garnish with parsley and carrot shavings.

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