| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 x ca. 450 g | Beef rolled rump roast* |
| 1/4 Tasse | all-purpose flour |
| 2 Teelöffel | olive oil |
| 2 Teelöffel | vegetable oil |
| 1 | cloves garlic |
| 1 1/4 Tasse | red wine dry |
| 1 1/2 Tasse | water |
| 1/2 | Small bay leaf |
| 1 1/4 Teelöffel | salt |
| 2 | parsley sprig |
| 3 | Slices bacon, diced |
| 18 | Small white onions |
| 3 Teelöffel | tomato paste |
| 1/2 Teelöffel | thyme leaves dried |
| 1/4 Teelöffel | pepper ground |
| 2 Teelöffel | butter or margarine |
| 18 | Small mushroom caps |
|
Heat oven to 325'. Coat beef cubes with flour. Heat oil in Dutch oven. Brown beef cubes in hot oil. Add garlic; cook 1 minute. Remove garlic and fat. Add wine and enough water to just cover the meat. Stir in bay leaf, salt and parsley. Cover and bake 2 hours.
Fry bacon just until lump. Add onions; cook until light brown. Stir bacon and onions into beef cube mixture. Cover andb ake until beef cubes are tender, about 40 minutes.
Stir in tomato paste, thyme and pepper. Cover and bake 10 minutes. Melt butter in 6-inch skillet. Cook and stir mushrooms in butter until tender; arrange on top.
the beef rolled rump roast.
|
|
Anmerkungen zum Rezept:
|
