Beef with celery
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151Tasty meat with fine celery sauce. Serve with mashed potatoes.
recipe,photo-recipe,celery,ribbed,beaf shank,Beef,Gluten-Free
Beef
Ingredients
Ingredients
| Provençal pepper | 1 35 | tbsp kcal | 1 | tablespoon | |
| beaf shank | 3.3 1950 | lb kcal | 1500 | grams | |
| beef stock | 1.7 476 | cup kcal | 4 | decilitres | |
| celery | 1.8 400 | lb kcal | 800 | grams | |
| dry white wine | 10 123 | tbsp kcal | 150 | milliliters | |
| ground white pepper | 0.5 8 | tsp kcal | ½ | teaspoon | |
| onion | 3.5 44 | oz kcal | 100 | grams | |
| ribbed | 1 ?? | pc kcal | 1 | piece | |
| salt | 1 0 | tsp kcal | 1 | teaspoon | |
| sunflower oil | 0 ?? | kcal | 0 | ||
| sunflower oil | 2 270 | tbsp kcal | 2 | tablespoon | |
| tomato paste | 6.75 68 | tbsp kcal | 100 | milliliters | |
| unsalted butter | 0.75 147 | oz kcal | 20 | grams | |
| whole milk 3.5% | 0 ?? | kcal | 0 |
Recipe
3.
Put the meat to a deep baking dish.
4.
celery 1.8 lb (800 g) • sunflower oil 2 tbsp • ground white pepper 0.5 tsp
Peel the celery and cut it into cubes. Put it in a pan in which you fried the meat, add spices and fry the celery for 5-8 minutes.
5.
onion 3.5 oz (100 g)
Peel the onion, cut finely and add to the celery. Stir and fry together for 5 minutes.
7.
salt 1 tsp • Provençal pepper 1 tbsp • beef stock 1.7 cup (400 ml)
... add them to the pan, mix, salt, season and pour broth.
8.
tomato paste 6.75 tbsp (100 ml) • dry white wine 10 tbsp (150 ml)
Add a little tomato paste mixed in the wine. Cook together for 5 minutes ...
9.
... and then put the vegetables on the meat. Close the baking dish and bake in an oven at 670°F (355°C) F (355°F (180°C) C) for 90 minutes.
10.
After mentioned time, take vegetables from the meat.
11.
Cover the meat with water as needed. Bake uncovered for 20-30 minutes till soft.
12.
Mix the vegetables smoothly with an immersion mixer.
13.
unsalted butter 0.75 oz (20 g) • whole milk 3.5%
Add butter and warm milk into the finished celery sauce.
Bon appetit!
