Originally Posted by Kathleen
Recipe? I'm so intrigued!
Not tonight--I left the recipe at the farm in a box that has to be moved back, but, since I recently read the recipe, it includes:
About 1-1/2 lb round steak
anchovies (about 4, rinced well and chopped)
S&P to taste
You brown the meat in butter (I cut it in about 1" cubes, dredged in flour); add the broth, onions, potatoes, anchovies, capers and carrots. I did the meat on the stove and transferred everything to a CP. It sems to me I used about 4-5 c broth (which was homemade) based on my CP's capacity.
About 5-10 minutes before serving, remove everything from the CP except the broth, add 1/4 c brandy and 1/2 c cream. Let that heat through, and return the meat, etc., to the thickened broth. I served it in a bowl, topped with lemon zest and chopped parsley. If the "sauce" isn't thick enough, thicken it with a bit of flour. This is what I recall from re-reading the recipe when I found it. I made notes in the margins (luckily, I do have a near perfect memory). But, the recipe is not for a CP and I put it in the CP in the morning and let it cook for about 8 hours.
I am sure there is s/thing I've forgotten. It had this salty-beefy-creamy taste. I can taste it still.