John Myers
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Meat: Boiled Beef Slices with Creamy Bouillon Vegetables
The perfect meat: boiled beef slices with creamy bouillon vegetables recipe with a picture and simple step-by-step instructions.
The vegetable
- 2 piece Carrots
- 2 piece Potatoes
- 500 ml Clear meat broth *
- 1 teaspoon Flour
- 50 ml Cream
- Salt and pepper
The meat
- 4 Discs Boiled beef cooked
- 2 tablespoon Flour
- 1 piece Egg
- Salt and pepper
- 6 tablespoon Breadcrumbs
- 1 tablespoon Clarified butter
- 1 teaspoon Butter
- * The broth (soups: beef broth “De Luxe”) was left over from our Christmas soup, as well as the meat and these leftovers I used in this recipe, because who wants to dispose of something so fine?
The vegetable
- Peel the carrots and potatoes, cut into cubes and cook in the broth until soft. If you don’t want so much sauce, you can take some of the broth off. Now dust the flour, pour on the cream and season with salt and pepper, if necessary.
The meat
- Cut the boiled boiled beef into slices and turn them first in flour, then in egg, which is whisked with salt and pepper, and finally in breadcrumbs.
- Heat the butter and clarified butter in a pan and fry the boiled beef slices on both sides until crispy. It’s very quick, because the meat is already soft.
- Arrange the vegetables and meat on preheated plates, garnish with some greens and serve with a salad.
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