Bœuf Moreno

Name: Bœuf Moreno
Ingredients: ½ cup mushrooms or pitted olives; 2 tablespoons chopped green pepper or pimiento; 1 pound leftover steak or roast beef, 2 inches thick, cut in thin strips; 4 tablespoons mixed parsley and chopped green onion or chives; ¾ cup stock; 2 tablespoons flour; 2 tablespoons butter; ½ cup sour cream [I have now increased this to one cup.]; 3 tablespoons brandy or whiskey; hot rice or toast

Preparation info

Difficulty
Easy

Appears in

How to Cook a Wolf

By MFK Fisher

Published 1944

About

Ingredients

2 tablespoons butter
2 tablespoons flour
¾ cup

Main course

Method

Make a roux of the butter, flour, and stock. Add the onion and parsley, and simmer in a double boiler 20 minutes. Season.

Heat the peppers and mushrooms in 2 tablespoons butter in the bottom of a shallow casserole. Add the thin slices of beef and heat thoroughly.

Add the cream slowly