Bœuf Moreno

Preparation info

    • Difficulty


Appears in

How to Cook a Wolf

By MFK Fisher

Published 1944

  • About


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


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 to the roux, and stir in the brandy. Pour over the meat in the casserole. Serve at once, with hot fluffy rice or thin buttered toast.