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Ingredients
800g of beef blade, diced
100g of flour
50ml of sunflower oil
200ml of stout
200g of button mushrooms
200g of onion, diced
600ml of brown chicken stock, reduced
50g of tomato purée
300g of puff pastry
2 large carrots
100ml of white wine vinegar
50ml of water
25g of sugar
1 lemon, juiced
2 cardamom pods, crushed
2 celeriac
100g of butter
100ml of brown chicken stock, reduced
sea salt
200g of watercress, leaves picked
Method
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