French gravy

By VicentaLakin

French gravy
It's romantic to think of what's left of the beef in the family and make it French. Many people think foreign tastes are not suitable for foreigners, but this is a dish that even parents who always resist Western foods. It's fragrance, beef soufflés, and if it doesn't smell red wine, French romance is in the mouth. It's perfect for the hospitality and the romance of couples, with wine and candles, and the whole table rose at once。

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Steps for French gravy

  • Make French gravy step 0
    1
    Two carrots for the skin cut
  • Make French gravy step 1
    2
    Two onions to slice
  • Make French gravy step 2
    3
    Beef slices. Beef is better with shoulder meat. This meat is better for stew
  • Make French gravy step 3
    4
    It's an important step to dry up all the water on the meat in the kitchen paper, or it'll splatter in the back
  • Make French gravy step 4
    5
    Put a spoonful of olive oil in the pot, so salt it doesn't splatter, it makes the meat taste better
  • Make French gravy step 5
    6
    Put the roast beef in the pot with onions and carrots
  • Make French gravy step 6
    7
    Put it in a hundred li leaves, a thousand leaves, garlic, ketchup
  • Make French gravy step 7
    8
    Pour red wine and broth and pour salt and pepper. Pink
  • Make French gravy step 8
    9
    It's hot
  • Make French gravy step 9
    10
    Put it in the battery for about three hours
  • Make French gravy step 10
    11
    We'll get the food out of the pot
  • Make French gravy step 11
    12
    Put flour butter in the bowl and turn it into cold water, import it into a pot, and make the soup a nice thick one. degrees
  • Make French gravy step 12
    13
    The soup is on beef, and the celery is broken

    • French gravy Make Tips

    1. For the beef, the shoulder cut is best. 2. For the red wine, a dry red is best; the cheapest one will do. 3. You can add any root vegetables you like, such as mushrooms, celery, etc. 4. I used the broth from yesterday's braised beef here, but you can use any stock (except fish stock) as a substitute. 5. If you really can't find bay leaves and thyme, you can substitute them with bay leaves and fennel seeds; the taste won't be bad. The chopped parsley at the end is not necessary. 6. For the slow cooker step, you can use an oven at around 180 degrees; if that doesn't work, a regular pot on low heat for several hours is also acceptable. 7. Remember to adjust the seasoning of the soup according to your own taste~^0^

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