Beef with Mushrooms (autoclave required) Home>>
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beef mushroom recipe is a simple, tasty, very filling and comforting. A bit like a beef bourguignon, but it exaggerates
serious side fungus. Small cubes of very tender beef, topped with a thick brown sauce, onion and red wine, with full full full of sliced caramelized mushrooms all around! Ready to Serve in small portions, with rice or noodles and lots of vegetables!
This recipe will make 18 jars of 500 ml. You have a surplus to a simmer, even if you decide to make 28 jars of 250 ml or 7 bottles of one liter. When you've tried this recipe once, you'll definitely several batches at a time thereafter. My friend M, the mother squirrel has tasted yesterday. I served as simply as possible, on a bed of egg noodles with green beans, a salad of grated carrot, raw radishes into rosettes, and some sliced tomatoes. It was her way of making compliments, "How does that
not left thee this recipe here before, damn big pig? " She can talk to men, he was impelled laughing! She returned with two boxes for her and her little Épicurieux. We will certainly re-sets, a weekend where the beef is going to rain.
This recipe is a success. If you like mushrooms, try it.
I had this idea of using the starch of beans to make a thick sauce for serving stews. For this recipe, it worked well. There is no need to thicken the service. She is ready to serve at the end of the beep-beep. What makes it compatible with packed lunch. My samples have spent three months in the incubator at 31 ° C, during my recent omnibulation professional. If you do not add more beans, the sterilization time is sufficient. I am thinking of trying thicker, one day, but it goes just fine. It might be longer if they sterilizing adds. I also had the idea of adding flour shiitake, like cream of mushroom
without breaking the cake , but I have not tried it yet. I made a variant with 100 grams per liter of black morels. It was a waste, the difference is too subtle. I refer also to remove and replace beef with beans and root vegetables, with vegetable broth instead of the brown background. It
also good for individual lunches for family meals, then shoo! we have the recipe for 3 sizes of jars. Everyone will be served! (Except for our vegetarian friends)
Enjoy a good price on lean red meat. Find yourself a place where you can have mushrooms at the checkout 5 lbs. Most green grocers who sell in bulk to receive the cash. Ask ... is normally 3 times cheaper than the small trays, and also makes it less plastouic that ends in the trash ...
Ingredients: the eve - 2 cups (420 g) dried red beans
- 3 times their volume water wet
The next - 7 lbs (3.2 kg) of beef into small cubes about 1 inch (2.5 cm) sides.
- 5 lbs (2.3 kg) white mushrooms
- 3 lbs (1.4 kg) of chopped onions
- 1.5 liters of good background brown house
- 1 / 2 liter of wine and full-bodied dry red (and maybe some glous cognac ...)
- water to deglaze
- of cooking oil
- a head of garlic, minced
- salt and pepper to taste
Procedure: The day
Sort and rinse beans.
Soak in 3 times their volume of cold water for about 12 hours, ideally in the fridge. The next
To clean a large amount of mushrooms, put them all in the sink filled with cold water. Stirred a minute to rub against each other, then drains by flushing. This is repeated, then left to drain in a large colander.
beef is cut into small cubes and removing the maximum fat. On sale and pepper to taste, add garlic, there flows a stream of oil and kneaded by hand to coat the meat with a thin layer of oil. We cover to marinate in the refrigerator. Chop your mushrooms
in equal about 1 / 4 inch (6 mm). Heat a skillet
stainless steel with a thick bottom to heat, including heat 1 tbsp S. oil (or clarified butter), then extend to the mushrooms in small amount of a single layer at a time. Do not enter or move the mushrooms until the steam turns into smoke. Jump a few times to return, return the recalcitrant, and let another 2 or 3 minutes. Trust your nose and your eye. The mushrooms are browned have lost about 2 / 3 of their volume. They should not burn it. I operate with two large bouncers, it's still long and it demands attention.
Between each batch, deglaze with water and then thickened the juices well, to add mushrooms.
When the mushrooms are sauteed, is drained beans and are covered with fresh water. They will cook for about one hour, while preparing onions. We'll mash the beans into the broth. This puree is protein and starch, which will make the sauce thick.
Onions require less care, it will suffice to color slightly.
cubes of beef, they are browned on all sides to seize and caramelize the surface, over medium heat. We do not try to cook them completely.
Between each batch, we also deglaze the sauté with water, scraping the bottom and heated to get a nice discount concentrated. Poured the juices into a bowl and mixed with brown background later.
Check the beans easily crushed, otherwise cook.
When everything is golden, and smells good too
It is time to prepare the broth
Large bowls containing meat and mushrooms
Discover the beautiful little juice at the bottom!
Combine juice pretty little brown stock and wine, bring to boil and add beans cooked without gravy. Mash with a submersible mixer, there may gurgle brandy, then add the diced meat, onions and mushrooms.
Transfer to a boil and simmer 5 minutes.
Pot leaving 1 inch (2.5 cm) of space under the neck.
Follow these instructions for canning low-acid food, in an autoclave. time sterilization of beef meatballs in wine sauce to the autoclave
• Sterilize 60 minutes for 250 ml jars
• Sterilize jars for 80 minutes 500 ml
• Sterilize for 95 minutes 1 liter pots
Here! Beef with mushrooms, the festival's round tummy!
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