Ingredients (10 servings)| Amount | Measure | Name |
|---|
| 50 | ml | Oil, Sunflower |
| 1.5 | kg | Beef, stewing |
| 150 | g | Onions, button |
| 150 | g | Swede, fresh turned |
| 100 | g | Carrots turned |
| 30 | g | Tomato puree |
| 3 | dl | Wine, red |
| 500 | ml | KNORR Paste Bouillon Roast Beef 1kg |
| 100 | g | Bouquet garni (tied vegetables for flavoring) |
| 25 | g | KNORR Brown Roux |
| 3 | g | Herb, parsley fresh chopped |
PreparationAdvance preparation
Trim the meat of any excess fat or gristle. Wash and prepare the vegetables. Heat the serving dishes.
1. Make up the bouillon using 25g of paste whisked into 1 ltr of boiling water.
2. Place the oil in a saute pan, raise to a medium to high heat, brown the meat all over, transfer to a sauteuse. and carry out the same procedure for the vegetables. Transfer to the sauteuse, add the tomato paste, stir and deglaze with the wine.
3. Add the bouillon, bring to the boil, add the bouquet garni, cover and simmer gently until the meat is thoroughly cooked and tender. Remove the bouquet garni.
4. Thicken the stew by whisking in the granules and simmer for 1-2 minutes. Adjust the consistency and flavour as required. Remove the meat and vegetables, place in a gratin or suitable serving dish and keep hot. Strain the sauce through a fine chinois and mask over the meat.
5. Serve in the dish garnished with a little chopped parsley
Handy hint.
A variety of bouillons can be used from the KNORR Paste or Powder Range. Additionally the flavour of te dish can be enhanced by the addition of KNORR Finishing Bouillon.
Healthy hint
The meat can be grilled or oven browned without oil
Healthy hint
Serve with plain mash potatoes
CCPs
Minimise hand contact with high risk protein to reduce possibility of cross contamination
Minimum cooking core temperature to 75oC for thoroughly cooked
Minimum holding temperature 63oC
Reheated food core temperature 82oC
Probes should be cleaned and sanitised before each test using approved wipes
Leftover food for recovery should be, chilled rapidly, covered, labelled, refrigerated and used within 24 hours
Discard leftover food of over 2 hours hot holding
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