Beef and carrots to parmentier

Beef and carrots to parmentier
Beef and carrots to parmentier 5 1 Stefano Moraschini


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01737 beef and CARROTS to PARMENTIER INGREDIENTS for 4 PEOPLE 1 kg of beef meat into chunks, 2 small pieces of oxtail, 2 onions, 50 cl dry white wine, 1.5 kg of carrots, a bunch of parsley, a sprig garnish, olive oil, 3 large potatoes, 25 g butter, a glass of milk, ready, salt, pepper. In a large saucepan with lid, heat the olive oil. Add the chopped beef, except for the tail and fry gently, stirring with a wooden spoon. Peel the onions and cut into thin slices, add them to the meat with the bouquet garni and wine. Stir, add salt and pepper. Cover the meat with cold water, put the lid on and cook fresh focus for about an hour and 1/2. Wash the carrots, carrots thoroughly and cut into thin slices. Add the carrots in casserole with meat and stir. Add the tail pieces, cover and simmer 45 minutes yet. Carefully wash and dry parsley and finely tritatelo. Add the parsley and stir stew thoroughly. Remove the bouquet garni. Let cool. Boil the potatoes, then drain and peel them. Reduce them in mashed with potato masher; mix the puree with butter and milk, mixing well with a wooden spoon. Savoury Pies. Stewed meat coarsely and place it on the bottom of lightly greased with butter in an ovenproof dish; settle over the carrots, cover with mashed potatoes, then bake for 15 minutes at 200ø. When cooked, remove from the oven and serve immediately.

Beef and carrots to parmentier


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