Recipes

What herbs, lamb, veal, go with meat, added: 08/18/06

Lamb and Veal

Lamb			Veal
Basil Bay leaf Cinnamon Coriander Cumin Dill Garlic Ginger Lemon balm	Marjoram Mint Onion Parsley Rosemary Saffron Sage Tarragon Thyme		Basil Bay leaf Chervil Chives Ginger Marjoram	Onion Oregano Rosemary Sage Savory Thyme

Jump to top • Print this article

Main dishes, meat, beef, lamb, added: 08/07/06

1 tbsp. oil or cooking butter	heat in skillet
100 g chopped bacon	cook
600 g stew meat	add
2 tbsp. flour	dust meat with flour, cook
1 large onion, finely chopped 1 clove garlic, finely chopped 2 tbsp. tomato puree 2 thyme branches 1 rosemary branch	add, saute
1/2 tsp. salt pinch pepper pinch paprika	season
1 1/2 dl red wine	pour in, cook away half
1 dl beef bouillon	pour in, cover and simmer over low heat about 1-1/4 to 1-1/2 hours
150 g mushrooms	add 10 minutes before the end of cooking time
3 tbsp. cream	add

Tips

If you start with a *really* hot pan, the juices will be sealed into the meat and it will taste better.
If I don't have bacon, I add Bac-O's at the same time as the bouillon.
Use lamb or beef, and try to cook each piece of meat individually (i.e., as if you were cooking burgers on the grill).
Always use fresh thyme and rosemary--a "branch" is about 2 to 3 tsp.
If red wine is not suitable, use additional beef bouillon.
Canned mushrooms are okay.
Serves 2 to 4 (usually just me and my hungry man)--serve over wide noodles, with salad.

Jump to top • Print this article