Flank a la Milanaise
- 2 lbs flank
- 1 Tbsp salt
- 1/2 tsp pepper
- 1/2 cup onion, chopped
- 1 Tbsp butter
- Garlic
- 2 ounces suet
- 1 cup water
- 2 slices carrot
- 1 Tbsp cornstarch
Season the flank with pepper and salt.
Put the onion and butter in a saucepan. Add a small piece of bruised garlic and cook for 5 minutes (be patient, you rascal). When cold, spread this over the meat. Roll the meat and tie at each end and in the center with a string.
Put the suet in a pan on the stove. Fry until the suet is fried out. Put in the meat and cook and turn until the meat becomes a light brown.
Add water, carrot and onion. Cover and cook for about 2 hours until done. Add more water, if necessary, but only half a cup at a time.
Shortly before serving, lay the meat on a hot dish. Remove the strings.
Skim the fat from the gravy. Mix the cornstarch with cold water and add to the gravy. Stir and cook for 2 minutes (be patient, you rascal). Add sufficient boiling water to make a creamy sauce. Cook for 5 minutes and then strain. Serve.
A French recipe.
Put the onion and butter in a saucepan. Add a small piece of bruised garlic and cook for 5 minutes (be patient, you rascal). When cold, spread this over the meat. Roll the meat and tie at each end and in the center with a string.
Put the suet in a pan on the stove. Fry until the suet is fried out. Put in the meat and cook and turn until the meat becomes a light brown.
Add water, carrot and onion. Cover and cook for about 2 hours until done. Add more water, if necessary, but only half a cup at a time.
Shortly before serving, lay the meat on a hot dish. Remove the strings.
Skim the fat from the gravy. Mix the cornstarch with cold water and add to the gravy. Stir and cook for 2 minutes (be patient, you rascal). Add sufficient boiling water to make a creamy sauce. Cook for 5 minutes and then strain. Serve.
A French recipe.
Submitted by May 24, 2010
15 min
30 min
45 min