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Categories:
polenta Parmesan cheese egg yolk beef chuck steak flour olive oil butter Spanish onion garlic bacon button mushrooms red wine beef stock tomato paste mustard thyme
Viewed: 45 - Published at: 9 years agoIngredients
- 6 oz polenta
- 1/3 cup finely grated Parmesan cheese
- 1 None large egg yolk
- 2 1/4 lb beef chuck steak, trimmed, cut into 1 inch pieces
- 2 tbsp flour
- 1 tbsp olive oil
- 1 1/2 tbsp butter
- 1 None large Spanish onion, coarsely chopped
- 2 cloves garlic, minced
- 4 oz bacon, coarsely chopped
- 7 oz button mushrooms, stems trimmed, halved
- 1 cup dry red wine
- 1 cup beef stock
- 1/3 cup tomato paste
- 1 tbsp Dijon mustard
- 1 tbsp finely chopped fresh thyme leaves
Method
- Bring 4 cups water and 1 tsp salt to a boil. Gradually add polenta, stirring constantly. Reduce heat and simmer, stirring constantly, for 20 mins, or until polenta thickens. Stir in cheese and egg yolk. Transfer to an oiled 7 inch square cake pan. Press down firmly into pan. When cool, cover and chill for 2 hours, or until firm.
- Meanwhile, toss beef in flour, shaking off excess. Heat oil in a large saucepan over high heat. Working in batches, cook beef until browned all over. Remove from pan.
- Add butter to pan and reduce heat to medium. Cook onion, garlic, bacon and mushrooms, stirring, until onion softens. Return beef and any juices to pan. Add wine, stock, tomato paste, mustard and thyme. Bring to a boil then reduce heat and simmer, covered, for about 1 hour 15 mins, or until beef is tender, stirring occasionally.
- Turn polenta out onto a cutting board and trim edges. Cut into 8 triangles. Cook on a heated oiled grill pan (or frying pan) over medium-high heat until browned on both sides.
- Serve ragu over polenta.
