Sauté of Beef or Lamb en Surprise

Sauté de Boeuf ou D’agneau en Surprise

Preparation info

  • Makes


    Main-Course Servings
    • Difficulty


Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

To pull this off you need to make a regular red meat stew using one of your favorite recipes or one of the recipes above, save the stewing liquid, and then serve the stewed meat in Quick Tomato Cream Sauce (page 451) or a simple onion sauce such as the one used for the boeuf en miroton on page 445. With the precious stewing liquid available (you can freeze it and use it whenever), you need only sauté the meat, Prepare a garniture (see for some ideas), and