Rissoles Bienville Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
3/4 lbs: Beef sirloin, cut in 1/4
2 T: Brown sauce,
-inch dice,
2: dr Tabasco,
1 T: Vegetable oil,
1 t: Salt,
1/3 cup: Chopped onions,
Freshly ground black,
1 t: Minced garlic,
-pepper, to taste
1/4 cup: Dry white wine,
1 each: Egg yolk,
2 T: Tomato puree,
2 T: Milk,
2 T: Chopped red pimentos,
Approximately 2 pounds,
1/4 cup: Dark raisins, plumped in
-brioche dough,
-1/2 cup: water and drained,
Directions:
Heat oil in large skillet over high heat. Quickly brown the meat.
Add onions and garlic. Cook 2 minutes or until onions are limp.
Lower the heat; add wine, tomato puree, pimentos, and raisins. Cook
5 to 7 minutes longer. Add brown sauce, tabasco, salt and pepper.
Continue simmering until liquid is somewhat reduced and mixture
begins to hold its shape. Cool. Preheat oven to 375 degrees F.
Combine egg yolk and milk. Roll brioche dough out to approximately
1/4 inch thickness. Cut into 3 inch rounds. Place approx. 2 tsp.
filling on one half of each round. Brush edges of rounds with egg
mix. Fold over empty half to enclose meat, pinching edges securely.
Brush with more mix and prick tops with a fork. Bake approximately 8
to 10 minutes, or until pastries are puffed and golden brown. Serve
immediately. From: The Sheraton World Cookbook Shared By: Pat Stockett
Submitted By PAT STOCKETT On 01-14-95
Source from luhu.jp
Add onions and garlic. Cook 2 minutes or until onions are limp.
Lower the heat; add wine, tomato puree, pimentos, and raisins. Cook
5 to 7 minutes longer. Add brown sauce, tabasco, salt and pepper.
Continue simmering until liquid is somewhat reduced and mixture
begins to hold its shape. Cool. Preheat oven to 375 degrees F.
Combine egg yolk and milk. Roll brioche dough out to approximately
1/4 inch thickness. Cut into 3 inch rounds. Place approx. 2 tsp.
filling on one half of each round. Brush edges of rounds with egg
mix. Fold over empty half to enclose meat, pinching edges securely.
Brush with more mix and prick tops with a fork. Bake approximately 8
to 10 minutes, or until pastries are puffed and golden brown. Serve
immediately. From: The Sheraton World Cookbook Shared By: Pat Stockett
Submitted By PAT STOCKETT On 01-14-95
Source from luhu.jp