STEW AND MARIANNE LEONARD'S MEDALLIONS OF BEEF FORESTIERE
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 25m
Yield Six servings
Number Of Ingredients 12
Steps:
- Sprinkle the beef with salt and pepper.
- Heat one tablespoon of the clarified butter in a saucepan and add the shallots and garlic. Cook briefly, stirring, and add the sliced mushrooms. Cook, stirring, about three minutes.
- Add half of the dry red wine and stir. Cook until reduced almost by half and add the veal broth or beef broth. Bring to the boil and add the remaining dry red wine and the Madeira wine. Cook until reduced by half. There should be about one and one-quarter cups.
- Heat the remaining one tablespoon clarified butter in a heavy skillet and add the beef. Cook the meat on one side for two to three minutes or until nicely browned. Turn the pieces and cook two to three minutes on the second side to the desired degree of doneness. Transfer the meat to a warm platter.
- Add the mushroom sauce to the skillet and stir to dissolve the brown particles that may cling to the bottom of the skillet.
- Swirl the soft butter into the sauce. Spoon an equal amount of the sauce onto six warmed plates. Top each with one piece of beef and garnish with basil sprigs.
Nutrition Facts : @context http, Calories 415, UnsaturatedFat 13 grams, Carbohydrate 4 grams, Fat 31 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 15 grams, Sodium 535 milligrams, Sugar 1 gram, TransFat 0 grams
LOUISIANA BEEF STEW
Beef stew with tomatoes, carrots and raisins, flavored with molasses and served with steamed rice.
Provided by MaryLee
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h45m
Yield 8
Number Of Ingredients 16
Steps:
- Combine flour, salt, celery salt, garlic salt, black pepper, and ground ginger in a small bowl. Sprinkle the mixture evenly on to the beef.
- Heat a large heavy-bottomed pot on medium-high heat. Add the bacon drippings. Brown the beef in the pot, stirring as necessary. Drain excess fat.
- Add the diced tomatoes, onions, vinegar, molasses, and water to the pot and bring to a boil. Cover and simmer for 2 hours.
- Add the carrots and raisins and simmer for an additional 30 minutes, or until the carrots are tender. Serve with steamed rice.
Nutrition Facts : Calories 499.4 calories, Carbohydrate 57 g, Cholesterol 77.3 mg, Fat 19.2 g, Fiber 3.1 g, Protein 23.9 g, SaturatedFat 7.5 g, Sodium 611.2 mg, Sugar 22 g
PIERRE FRANEY'S HAMBURGER WITH EGG AND ANCHOVY
Provided by Craig Claiborne And Pierre Franey
Categories lunch, burgers, main course
Time 25m
Yield Four hamburgers
Number Of Ingredients 7
Steps:
- Divide the meat into four equal portions. Shape each portion into balls and then flatten into patties, like broad hamburgers, about four inches across and half-an-inch thick. Sprinkle the meat on both sides with salt and pepper.
- The hamburger may be cooked on a hot grill - such as a barbecue grill, under a hot broiler or in a very hot skillet - without additional fat. Turn once while cooking and cook to the desired degree of doneness. Cook two to five minutes on each side according to taste. Transfer the patties to each of four plates.
- Heat one teaspoon of butter at a time in one or more small skillets and add one egg to each skillet. Cook them without turning until the white is firm and the yolk remains soft and runny. Sprinkle with salt and pepper. Then slip each, yolk side up, onto each patty.
- Use the anchovy fillets, either split in half lengthwise or whole. Arrange the halved or whole fillets around the yolks in a triangular fashion.
- Heat the four tablespoons of butter until they are foamy and add the capers and parsley. When the foaming starts to subside and the butter begins to brown, pour equal amounts of the sauce over each serving and serve hot.
Nutrition Facts : @context http, Calories 549, UnsaturatedFat 18 grams, Carbohydrate 1 gram, Fat 41 grams, Fiber 0 grams, Protein 42 grams, SaturatedFat 19 grams, Sodium 581 milligrams, Sugar 0 grams, TransFat 0 grams
TRIPPA ALLA FIORENTINA (TRIPE FLORENTINE-STYLE)
Provided by Craig Claiborne And Pierre Franey
Categories dinner, project, main course
Time 5h40m
Yield 10 or more servings
Number Of Ingredients 20
Steps:
- Cut the tripe lengthwise into strips, each about two inches wide. Cut the strips crosswise into half-inch-thick strips. There should be about 12 cups.
- Put the tripe and calf's foot pieces in a kettle and add cold water to cover. Bring to the boil and cook five minutes. Drain well.
- Return the tripe and calf's foot pieces to a clean kettle and add the water, whole onion, celery ribs, whole carrots, parsley sprigs, peppercorns and salt. Bring to the boil and let simmer three hours.
- Using a slotted spoon, remove and discard the vegetables. Remove the calf's foot pieces. Cut away the gelatinous skin and discard the bones. Shred the skin and add it to the tripe.
- Heat the oil in a heavy skillet and add the chopped onions. Cook, stirring, until the onions are wilted. Add the diced celery, diced carrots, minced garlic, basil and rosemary. Cook, stirring, about five minutes. Add the tomatoes and chicken broth, and cook about five minutes.
- Add this mixture to the tripe pot. Cook two hours. Stir in the butter and cheese and serve.
Nutrition Facts : @context http, Calories 445, UnsaturatedFat 15 grams, Carbohydrate 12 grams, Fat 26 grams, Fiber 3 grams, Protein 39 grams, SaturatedFat 8 grams, Sodium 1808 milligrams, Sugar 6 grams, TransFat 1 gram
More about "stew and marianne leonards medallions of beef forestiere recipes"
STEW LEONARD'S BEEF TENDERLOIN RECIPE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
10 BEST BEEF MEDALLION STEAK RECIPES | YUMMLY
From yummly.com
CLASSIC & COZY BEEF STEW – STEW LEONARDS
From stewleonards.com
STEW AND MARIANNE LEONARD'S MEDALLIONS OF BEEF FORESTIERE RECIPE
From cooking.nytimes.cf
10 BEST BEEF MEDALLION STEAK RECIPES | YUMMLY
From yummly.com
TENDERLOIN RECIPES - NYT COOKING
From cooking.nytimes.com
STEW AND MARIANNE LEONARDS MEDALLIONS OF BEEF FORESTIERE
From wikifoodhub.com
STEW AND MARIANNE LEONARDS MEDALLIONS OF BEEF FORESTIERE FOOD
From topnaturalrecipes.com
STEW AND MARIANNE LEONARDS MEDALLIONS OF BEEF …
From tfrecipes.com
STEW AND MARIANNE LEONARD'S MEDALLIONS OF BEEF FORESTIERE
From diningandcooking.com
STEW AND MARIANNE LEONARDS MEDALLIONS OF BEEF FORESTIERE …
From recipert.com
EASYTIMERECIPES.COM
From easytimerecipes.com
SLOW-COOKER BEEF SHORT RIBS – STEW LEONARDS
From stewleonards.com
MEDALLIONS OF BEEF FORESTIERE RECIPE - RECIPELAND.COM
From recipeland.com
RECIPES – STEW LEONARDS
From stewleonards.com
BEST LOUISIANA BEEF STEW RECIPE - HOW TO MAKE BEEF STEW - FOOD52
From food52.com
MEDALLIONS OF BEEF FORESTIERE - RECIPE - COOKS.COM
From cooks.com
OTHER CUTS OF BEEF | THE PIONEER WOMAN | FOOD NETWORK
MEDALLIONS OF BEEF FORESTIERE
From bigoven.com
You'll also love