Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Meat
Stew
Utensils
One casserole dish with a lid
How it's done
Meat
Heat the oil in a cooking pot. Add the meat in batches, dust with flour, brown for approx. 5 mins. per batch, remove, season. Reduce the heat and wipe the cooking fat from the pan.
Stew
Add a dash of oil to the same pan. Add the onion, morels and bay leaf, sauté for approx. 3 mins. Pour in the beer and stock, bring to the boil. Reduce the heat, return the meat to the pan, cover and braise for approx. 1 hr. Add the prunes, mix, braise (uncovered) for approx. 30 mins. Add the mustard, mix and plate up.
| Serve with: | Mashed potatoes |
|---|---|
| Note: | Instead of dried morels, use approx. 50 g of fresh morels. |
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