RECIPE WITH BEEF CONSOMME RECIPES

Name: Beef Consomme
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 1 gallon
Ingredients: 10 egg whites; 2 lbs lean ground beef; 1/2 lb chopped onion; 1/4 lb chopped carrot; 1/4 lb chopped celery; 12 ounces diced tomatoes; 5 quarts beef broth; 2 onions, brulee (onions cut in half and caramelized on the cut side); 2 bay leaves; 1/2 teaspoon dried thyme; 1/2 teaspoon crushed peppercorn; 8 parsley stems; 2 whole cloves; salt, to taste

BEEF CONSOMME RECIPE - FOOD.COM

Beef Consomme Recipe - Food.com image

Posted in response to a technique request. This creates a crystal clear broth. You can also substitute ground chicken and chicken broth to make a chicken consomme. This recipe is from "On Cooking" by Labensky and Hause. You can add anything you like to it: cooked beef, cooked vegetables, croutons, or use it as a base for soups.

Total Time 2 hours

Prep Time 30 minutes

Cook Time 1 hours 30 minutes

Yield 1 gallon

Number Of Ingredients 14

Ingredients

10 egg whites
2 lbs lean ground beef
1/2 lb chopped onion
1/4 lb chopped carrot
1/4 lb chopped celery
12 ounces diced tomatoes
5 quarts beef broth
2 onions, brulee (onions cut in half and caramelized on the cut side)
2 bay leaves
1/2 teaspoon dried thyme
1/2 teaspoon crushed peppercorn
8 parsley stems
2 whole cloves
salt, to taste

Steps:

Whip egg whites until frothy.
Combine egg whites, beef, mirepoix, and tomatoes in a stockpot.
Add COLD beef broth, mix well.
Put spices, except salt, in cheesecloth, tie to seal, and put in broth.
Add salt to taste to broth.
Bring mixture to a simmer (DO NOT BOIL) you should see a little steam over the surface of the broth, but no bubbling, or as few bubbles rising to the surface as possible.
Stirring occasionally.
The beef and vegetable mixture will eventually harden and rise to the top.
Do not stir after this has happened.
Break a hole in the beef mixture to allow broth to bubble through.
Simmer approximately 90 minutes.
Strain through cheesecloth, degrease.
Adjust seasoning.

Nutrition Facts : Calories 2392.8, FatContent 108.3, SaturatedFatContent 37.4, CholesterolContent 604.6, SodiumContent 12812.1, CarbohydrateContent 86.5, FiberContent 20, SugarContent 37.9, ProteinContent 267

BEEF STROGANOFF RECIPE | RACHAEL RAY | FOOD NETWORK

Beef Stroganoff Recipe | Rachael Ray | Food Network image

TIMING Tidbit: Slice and place meat in freezer 15 minutes. Sauce and meat are prepared 10 minutes before you are ready to serve.

Provided by Rachael Ray : Food Network

Categories main-dish

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 1/2 pounds beef tenderloin fillet
Salt and pepper
3 tablespoons butter, divided
2 tablespoons all-purpose flour
2 cups beef consomme, available on soup aisle
2 teaspoons prepared Dijon style mustard
1/4 cup sour cream, eyeball it
1 tablespoon extra-virgin olive oil or vegetable oil, 1 turn of the pan in a slow stream
1/2 small onion, sliced
1/3 cup coarsely chopped cornichons
1 pound extra wide egg noodles, cooked to package directions
Chopped parsley leaves, garnish
Thickly sliced pumpernickel bread, optional

Steps:

Slice meat into 1/2-thick by 2 -nch long very thin strips and season with salt and pepper. Set in freezer.
Heat a skillet over medium heat. Melt 2 tablespoons butter and cook with flour 1 minute. Whisk in consomme. Thicken 1 minute. Stir in mustard and sour cream, thicken 2 to 3 minutes. Remove from heat and season sauce with salt and pepper.
Heat a second skillet over high heat. Add 1 tablespoon oil and 1 tablespoon butter, then add the meat and onion and cook over high heat until brown on both sides, 3 to 4 minutes total. Then add the chopped cornichons and stir to combine.
Arrange meat on a bed of egg noodles and top with Stroganoff sauce and parsley. Serve with thickly sliced pumpernickel bread.

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