Barbarian Beef Food

BAVARIAN BEEF DINNER

Steps:

• In a Dutch oven, brown beef in oil. Add the beef broth, onions, garlic and seasonings. Cover and simmer for 2-1/2 hours or until beef is tender; reduce heat. , Combine flour and water until smooth; gradually stir into the beef mixture. Cook and stir for 2 minutes. Add sour cream and heat through (do not boil). Serve over rice with sauerkraut on the side.

BAVARIAN BEEF ROAST

Steps:

• With a sharp knife, cut thin slits in meat; place a piece of garlic in each slit. In a large saucepan or Dutch oven, brown meat in oil on all sides; drain. Add the carrots, celery and onion. Combine the sherry or broth, parsley, sugar, caraway seeds, salt and cardamom; pour over meat., Bring to a boil. Reduce heat; cover and simmer for about 2-3/4 hours or until meat is tender. Remove and slice meat. Skim fat from cooking liquid and serve vegetables with meat.

BAVARIAN BEEF

Steps:

• Trim fat from roast.
• In a large skillet, brown roast on all sides in hot oil.
• Meanwhile in place carrots, onions, 3/4 pickles, and celery in crock pot.
• Place meat on top of veggies, cutting the roast to fit, if necessary.
• In a small bowl, combine wine or broth, mustard, pepper, cloves and bay leaves.
• Pour over meat.
• Cover and cook on LOW for 8 to 10 hours; or HIGH for 4 to 5 hours.
• Remove meat from pot and place on platter, keeping warm.
• For gravy: transfer the cooking liquid to a 2 quart saucepan.
• Skim off fat and remove bay leaves.
• Stir together the flour and the remaining 2 tablespoons wine or broth.
• Stir into the gravy mixture.
• Cook and stir over medium heat until thickened an bubbly.
• Add vegetables and stir one or two more minutes more to warm up vegetables.
• Serve the meat with vegetable gravy and noodles.
• Garnish with chopped pickles and bacon.

BEEF BOURGUIGNON

Steps:

• Preheat the oven to 250 degrees F.
• Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
• Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
• Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
• Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.
• To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.