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Cuvette stew with cream potatoes

Cook time: 0 min.
Servings: 4

Ingredients for Cuvette stew with cream potatoes

optional1 dl water
optional1 bay leaf
optional1 small onion
Coarse salt
1250gCuvette rose
5dlWhipped cream

Instructions for Cuvette stew with cream potatoes

To prepare the Cuvette stew with cream potatoes recipe, please follow these instructions:

Rice steak in the grease, rub it with salt and pepper and place it in an ovenproof dish. Come if Water, finely chopped onions and spices and put it in a 250 degrees C. alm. Oven for approx. 10 minutes.

Put aside. A thermometer in the steps. Shrink the heat to 200 degrees C. alm. Oven and let the steps stand to thermomed shows 55-60 degrees C (about 40 minutes) too red.

Leave the steps rested for approx. 20 minutes before cutting into thin slices across the meat threads.

The potatoes are peeled and cut into slices and placed in an ovenproof dish.

Pour the cream over and season with salt and pepper.

Put in the oven with the cuvette when the temperature is set to 200 degrees C. alm. Oven, the potatoes are allowed to stand in the oven after the meat has been taken out and stands and pulls.