Beef and beer casserole
This combination of classic and modern will warm you up on colder days and satisfy every lover of full flavors.
Preparation: 3h
Easy
Preparation: 3h
Easy
Ingredients:
- 250 g water
- 2 g ground black pepper
- 40 g broth paste - CVR
- 2 g dried thyme
- 700 g antricot
- 180 g Onion, raw
- 350 g Beer
- 15 g salt
- 105 g butter
- 120 g chicken eggs, whole
- 20 g chicken eggs, yolk
- 150 g leek
- 60 g Oil, olive
- 15 g potato starch
- 200 g wheat flour 450
Method of cooking:
- Place a bowl on the lid of the mixing bowl without the measuring cup, reset the scale, and weigh 700 grams of rib-eye (entrecote) cut into 4 cm strips. Add 1½ teaspoons of freshly ground pepper and 1½ teaspoons of salt to the meat. Rub the meat thoroughly with the spices.
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