igh heat, saute the slices of beef in batches with 2 to
Tie the filet of beef with butcher twine at 1/
n large pan. Add filet of beef. Brown well on all sides
tablecloth. Using a bottom of a pan or a meat
FILET OF BEEF WITH PUFF PASTRY:
In
Rub a trimmed filet of beef with butter and with pepper to taste.
Roast it in a moderately hot oven (375\u00b0) for 25 to 35 minutes, depending on the size of the filet.
Baste frequently with hot beef stock for the first 15 minutes, then with the juices from the pan for the remaining roasting time, being careful not to let juices burn.
(Medium is 160\u00b0 on meat thermometer.)
Request a butcher to provide you with a peeled and roast-ready tenderloin of beef, silverskin removed.
ven to 400\u00b0F. Place beef flat, fat side down, on
br>Scrape down the sides of the blender or work bowl
llow to cool.
Place beef in a glass, enamel, or
Heat 2 T of the oil in a large
Cut small chunks of beef.
Dredge beef in flour, salt and pepper; brown beef in oil.
Drain.
Add 3 cups water, the bouillon cubes, tomato paste and mustard.
Simmer until meat is tender (about 1 hour).
Add sliced mushrooms; simmer until mushrooms are tender.
Right before serving, add the sour cream.
Combine flour, salt and pepper and coat all sides of beef.
Heat about 1/4\" of oil in dutch oven or large pot and brown all sides of meat.
Add water, onion and all spices.
Cover and simmer for 2 hours and then turn over.
Add carrots and potatoes and simmer an additional 30 to 45 minutes or until vegetables are tender.
In a large heavy kettle or pot, heat vegetable oil.
Add chunks of beef and stir constantly over moderate-high heat until brown.
ven to 475\u00b0F. Place beef in a shallow roasting pan
Brown beef or venison; add Polish sausage.
Add potatoes, onions and carrots.
Cover with water and bring to a boil.
Reduce heat and simmer, stirring occasionally.
When meat is tender and vegetables are done, thicken stew with flour or cornstarch.
Add pastry, if desired.
as achieved an internal temperature of 125 degrees.
Brush with
With fork tear chunks of beef apart.
Add remaining ingredients.
Bring to a boil over medium heat; reduce heat to simmer and cook 20 minutes.
Place slices of beef on a work surface, Season
ixture liberally over all sides of the tenderloin and press into