Beef tenderized slices

Preparation

Three different levels of doneness are used when cooking beef steaks:

Well-done – meat internal temperature at least +71°C

Medium – meat internal temperature +60…+65°C

Medium rare – meat internal temperature +50…+57°C.

We recommend the meat to stand at room temperature for half an hour before baking.

CREAM SAUCE PREPARATION INSTRUCTIONS (for 3-4 people):

You’ll need: 400 g Rakvere tenderized beef slices, 2 tbsp flour, salt and black pepper, 2 tbsp oil, 2 big onions, 4 dl water or beef broth, 1-2 dl sour cream.

· Peel onions and cut into thin slices. Heat on the pan and then lay out on the stewing pot’s bottom.

· Lay meat slices on the cutting board, cut across the fibre into 2 or 3 pieces and season with salt and pepper.

· Mix flour with a little bit of salt and dredge the meat slices in this mix. Heat oil on the pan, bronze meat slices from both sides and put them into stewing pot on top of the onions.

· Pour water or broth on the pan and heat until boiling and then add it to the pot.

· Stew meat on the stove or in the oven at 160°C until it gets soft (at about 1 hour), test the doneness with sharp knife end.

· Put the meat slices on the plate and add sour cream, season with salt and pepper. Put the meat back into pot and cook all the things together for some more minutes.

· Serve together with boiled potatoes and tomato-cucumber salad.