Meat

Now we are getting to the  good stuff - if you like Meat:

Filet Steak with Cherries - elegant and tasty as well as unusual

Ingredients:
4 beef filet steaks (5-6 oz each),
2 tablespoons oil,
2 cups cherries washed and stoned,
salt & pepper,
1 glass red wine,
1 tablespoon butter

Rub the oil into steaks. Fry the steaks in a very hot skillet for 4-8 minutes on both sides, then season with salt and pepper and keep warm. Add the wine, butter and cherries to the skillet and cook until cherries are soft. Pour the cherry sauce over the steaks and serve with "Baked Potato Fans" and  "Creamy Vegetables" (see Potato and Vegetable Pages for recipes)

Brisket of Beef with Herb Sauce                                    
Ingredients:
1 joint (pickled) beef brisket weighing about 2lbs, 4 cups water,
1 onion left whole,
1 bayleaf fresh,
2 cups hot white sauce,
1 bouquet garni,
1 bunch dill-chopped,
1 bunch parsley-chopped,
1 bunch chives-chopped,
2 tablespoons cream,
pepper,
celery salt

Simmer the beef in the water (without salt) with the onion and bayleaf for about 1 1/2 hours. Meanwhile, make the sauce. Bring the white sauce to the boil. Cook the bouquet garni briefly in the sauce, then remove and add the chopped herbs. Thin the sauce with the cream and add pepper and celery salt to taste. Serve the meat together with the herb sauce and add the bouquet garni for decoration. Serve with home-fried potatoes.

More Meat: Beer Roast          

Ingredients:
3lb roasting joint of beef,
salt & pepper,
2 tablespoons beef dripping,
1 1/2 pints German beer,
1 leek washed and sliced, 
2 green bell peppers seeded and sliced,
2 carrots sliced,
1/4 head of celery sliced,
2 cups onions peeled and chopped,
4 cups button mushrooms left whole,
1 teaspoon flour,
1/2 cup light cream

Season the meat well with salt and pepper, rubbing the seasoning in well. Heat the dripping in a roasting tin and brown the meat all over in an oven preheated to 350 degrees F. Pour over two thirds of the beer and cook for 30 minutes. Then add the leek, peppers, carrots, celery, onion and mushrooms and cook for 1 more hour. Transfer the meat to a heated serving platter. Add the remaining beer to the sauce in the pan, stir in the flour, then pour in the cream. Stir until thickened over a gentle heat. Serve the meat with the sauce and with parsley potatoes.

Looking for more recipes - come back to the "Main Kitchen" for directions :)

Kitchen