Short Ribs Of Beef Parisienne Mwmv49a Recipe
Yield: 8 servingsYield: 8 servings
Recipe by luhu.jp
Ingredients:
2 tablespoon: oil: vegetable,
2 teaspoon: salt,
4 lb: beef, short ribs, cut
1: into 3 inch pieces,
1/2 teaspoon: pepper, black,
3 cup: onion, sliced
1/4 cup: water,
1 cup: mushrooms, fresh, wiped and
1: sliced thin,
1/8 teaspoon: salt,
1 cup: sour cream, dairy,
2 tablespoon: parsley or chervil, fresh
1: minced,
Directions:
TO COOK Set a large skillet over medium-high heat. When it is sizzling hot,
sprinkle it with 2 teaspoons salt, and at once add the meat pieces. Brown
well on all sides. Season the meat with pepper, and turn into a bowl. Add
the oil to the skillet and saute the onion for 2 or 3 minutes; then turn
into the slow-cooker. Swirl the water in the still hot skillet and scrape
up the pan juices. Turn into the slow-cooker with the meat. Cover and cook
on Low for 8 to 10 hours, or until the meat is very tender. BEFORE SERVING:
In meduim skillet, over medium-high heat, saute the mushroom slices in 1 or
2 tablespoons of fat skimmed from the cooking liquid; stir constantly. In
about 5 minutes, the slices will be tender and the moisture will have
evaporated. Add 1/8 teaspoon salt. Arrange the short ribs on a heated
serving platter and turn the cooking liquid into the mushroom skillet.
Simmer, scraping up the pan juices, until the sauce is as thick as heavy
cream. Remove skillet from the heat. Stir in the sour cream; return to the
heat just long enough to thoroughly warm the sauce. Then pour over the meat
and sprinkle with chervil or parsley. Source: Jacqueline Heriteau, THE BEST
OF ELECTRIC CROCKERY COOKING, Grossett & Dunlop, 1976, p. 148.
: 07/02/92 8:58 AM
Yield: 8 servings
Source from luhu.jp
sprinkle it with 2 teaspoons salt, and at once add the meat pieces. Brown
well on all sides. Season the meat with pepper, and turn into a bowl. Add
the oil to the skillet and saute the onion for 2 or 3 minutes; then turn
into the slow-cooker. Swirl the water in the still hot skillet and scrape
up the pan juices. Turn into the slow-cooker with the meat. Cover and cook
on Low for 8 to 10 hours, or until the meat is very tender. BEFORE SERVING:
In meduim skillet, over medium-high heat, saute the mushroom slices in 1 or
2 tablespoons of fat skimmed from the cooking liquid; stir constantly. In
about 5 minutes, the slices will be tender and the moisture will have
evaporated. Add 1/8 teaspoon salt. Arrange the short ribs on a heated
serving platter and turn the cooking liquid into the mushroom skillet.
Simmer, scraping up the pan juices, until the sauce is as thick as heavy
cream. Remove skillet from the heat. Stir in the sour cream; return to the
heat just long enough to thoroughly warm the sauce. Then pour over the meat
and sprinkle with chervil or parsley. Source: Jacqueline Heriteau, THE BEST
OF ELECTRIC CROCKERY COOKING, Grossett & Dunlop, 1976, p. 148.
: 07/02/92 8:58 AM
Yield: 8 servings
Source from luhu.jp