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Beef Tenderloin on Cream with Yeast Dumpling

    

Really great classic recipe, tenderloin on cream, as our father used to cook it for us fifty years ago.

Cook

No. of servings

4

Ready in

Difficulty

medium

 

 

bay leaf3pcs3pieces
beef tenderloin1.7lb750grams
carrots1.1lb500grams
crushed cumin0.5tsp½teaspoon
ground black pepper0.5tsp½teaspoon
onion3.5oz100grams
parsley7oz200grams
salt3tsp3teaspoon
sweet cream for cooking1.7cup400milliliters
vinegar¼cup60milliliters
water1.05quart1litre

1. Preparation of meat

beef tenderloin 1.7 lb (750 g)

Wash the beef meet (beef tenderloin, eventually false tenderloin from shoulder), cut into the slices and pound it.

Preparation of meat

2. Preparation of vegetable marinade

water 1.05 quart (1000 ml)  carrots 1.1 lb (500 g)  parsley 7 oz (200 g)  onion 3.5 oz (100 g)  vinegar ¼ cup (60 ml)  salt 3 tsp  crushed cumin 0.5 tsp  ground black pepper 0.5 tsp  bay leaf 3 pcs

Trim the vegetable, wash and cut it. Place into a saucepan with water, add salt, vinegar and spices. Bring to the boil and cook shortly. Let it cool, vegetable juices do not have to be completely cold. Place meet into the prepared marinade and let it stand at least for 12 hours, eventually up to 3 days, in a cold place.

Preparation of vegetable marinade

3. Cooking

After marinating of the meat, cook the whole prepared mixture cca for 45 minutes, until the meat is tender.

Cooking

4. Sauce preparation

After finishing of cooking take the meat out of the pan. Remove bay leaves as well. With hand blender mix the vegetable mixture into the smooth mash.

Sauce preparation

5. Finishing of sauce cooking

sweet cream for cooking 1.7 cup (400 ml)

Add single cream into the mixed blend, stir and bring to the boil again.

Finishing of sauce cooking

6. 

Remove from the heat, place the meat back into the sauce, stir slightly.

7. Serve

Serve with steamed yeast dumpling.

Serve

Bon appetit!

 

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