 |
Short Ribs Of Beef Parisienne
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Crockpot Main dish
Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tablespoons vegetable oil
2 Teaspoons Salt
4 Pounds Beef -- short ribs
cut Into 3 inch pieces
1/2 Teaspoon Pepper -- black
3 Cups Onion -- sliced
1/4 Cup Water
1 Cup Mushrooms -- fresh
Sliced thin
1/8 Teaspoon Salt
1 Cup Sour cream -- dairy
2 Tablespoons Parsley or chervil -- fresh
Minced
Set a large skillet over medium-high heat. When it is sizzling hot,
sprinkle it with 2 teaspoons salt, and at once add the meat pieces. Brown
well on all sides. Season the meat with pepper, and turn into a bowl. Add
the oil to the skillet and saute the onion for 2 or 3 minutes; then turn
into the slow-cooker. Swirl the water in the still hot skillet and
scrape up the pan juices. Turn into the slow-cooker with the meat. Cover
and cook on Low for 8 to 10 hours, or until the meat is very tender.
BEFORE SERVING: In meduim skillet, over medium-high heat, saute the
mushroom slices in 1 or 2 tablespoons of fat skimmed from the cooking
liquid; stir constantly. In about 5 minutes, the slices will be tender and
the moisture will have evaporated. Add 1/8 teaspoon salt. Arrange the
short ribs on a heated serving platter and turn the cooking liquid into
the mushroom skillet. Simmer, scraping up the pan juices, until the sauce
is as thick as heavy cream. Remove skillet from the heat. Stir in the
sour cream; return to the heat just long enough to thoroughly warm the
sauce. Then pour over the meat and sprinkle with chervil or parsley.
Jacqueline Heriteau, THE BEST OF ELECTRIC CROCKERY COOKING, Grossett &
Dunlop, 1976, p. 148.
- - - - - - - - - - - - - - - - - -
|
