Beef in white sauce

 

Today ... I'll make another confession . Besides burger bricks ... we have the "watery" white sauces. Oh ... what a nightmare !

While dishes in red sauce is a succeed more or less, seems that I had an issue with white sauces. Watery .. watery .. watery ... that was the word for my white sauces. Again, I was told a lot of tricks to thicken my sauces ... but with no success. Only solution was, to remove meat from the sauce, and try to thicken the sauce. But to tell you the truth, most of the times I was bored to do that and I was leaving the sauce as it was. Tasty but "watery".

Till I discovered the trick ... I rub the meat with a bit of flour before sizzling it ... that small amount of flour does miracles. It thickens the sauce and gives a "full" and tempting look to the dish.

Do you have any tested trick ?

 

 

Ingredients : 

 
  • 800 gr beef in bite sizes
  • 50 gr flour
  • 1/2 cup olive oil
  • 1 red onion in slices
  • 1/2 cup white wine
  • 1 tbsp lemon juice
  • 1/2 tsp curry powder
  • 1/2 tsp tarragon
  • salt
  • black pepper
 

Preparation : 

 
  1. Cut meat in bite sizes. Wash and rinse. 
  2. Pat dry with paper towel and slightly flour the meat.
  3. In a pot, add half of the oil and saute the meat.
  4. Once the meat is golden in all sides, remove and keep warm in a plate.
  5. Add in the pot the rest of the oil .
  6. When oil warms up, saute the onions in medium heat.
  7. Toss well, scrapping any pieces from the bottom of the pot.
  8. Add the meat, stir and add the wine.
  9. When the alcohol evaporates, add salt, pepper, spices and lemon juice.
  10. Bring to a boil and reduce heat to simmer.
  11. Cook until food remains with a thick sauce.
 

 

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