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butter flour milk eggs Parmesan cheese cream cheese sour cream tomatoes oil stewing beef carrots onions tomato red wine bay leaves stalks parsley
Viewed: 46 - Published at: a year agoIngredients
- 2 oz butter
- 3/4 cup all purpose flour + 2 tbsp
- 1 1/2 cup milk
- 4 None medium eggs, separated
- 3 oz Parmesan cheese
- 3 oz full fat cream cheese
- 5 oz sour cream
- 3 oz sundried tomatoes, roughly chopped
- 10 tbsp oil
- 2 lbs stewing beef, cut into 1/2 inch cubes
- 12 oz carrots, peeled and cut into chunks
- 4 None onions, peeled and cut into chunks
- 1 tsp tomato puree
- 1 1/4 cup dry red wine
- 2 None bay leaves
- 4 stalks parsley, leaves removed
Method
- To make the Parmesan rolls, preheat the oven to 400°F. Then, melt the butter in a saucepan and sprinkle in 3/4 cup of flour. Blend until the mixture is smooth to make a roux. Next, pour in the milk, stirring all the time, and bring to a boil. Allow to simmer and thicken for about 2 mins, still stirring and checking that there are no lumps. Remove from the heat and allow to cool. When it has cooled, beat in the egg yolks, then season. Next, whisk the egg whites in a bowl until they are stiff and stand in peaks. Fold in a third of the egg whites, then fold in the second third, and finally add the rest and stir gently to keep the air in the mixture. Line a 7 x 13 inch baking sheet with parchment paper and pour on the batter. Sprinkle over about a quarter of the Parmesan cheese and bake in the oven for 15-20 mins. Remove from the oven and lift out of the tray with the parchment paper, and allow to cool on a wire rack .
- To make the filling, mix the cream cheese, sour cream and the rest of the Parmesan until it is smooth, then stir in the tomatoes and season. Spread the filling over the top of the cooled cake, then, take the short end of the baking paper and roll it tightly so that it looks like a Swiss roll. Wrap the roll in foil and refrigerate for about 2 hours.
- Heat 2 tablespoons of oil in a large non-stick pan and brown the beef chunks, turning often. Lift them out of the pan and set to one side. Next, saute the carrots and the onions in the meat juices for about 2 mins, then add the tomato puree. Return the meat to the pan, dust with 2 tablespoons of flour and saute for a further minute. Pour in the wine, scraping the cooking juices from the bottom of the pan, then add the bay leaves and 4 cups of water. Cover the pan and cook the stew over a low heat for 2 1/2 hours, stirring every so often.
- Take the Parmesan roll out of the refrigerator and cut it into 12 slices. Place the slices on a baking tray lined with baking paper and bake in a preheated oven at 400°F for about 10 mins. Meanwhile, heat the rest of the oil in a pan and fry the parsley leaves for about 5 secs, then drain them on paper towels.
- Remove the stew from the oven and check the seasoning. Serve the stew on plates with a couple of Parmesan rolls on the side and garnish with the fried parsley.
