French beef and onion sandwiches spread

French beef and onion sandwiches – detailed cooking recipe. Share with friends: Dish Photography: Johnny Valiant Time: 3 hours. 40 min Complexity: medium Servings: 6 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml

Ingredients for the recipe:

Sandwiches

• 1 piece of beef pulp for baking weighing 1350 – 1800 column
• 6 (15 cm.) French baguettes, cut in half and lightly fry
• 6 cloves of garlic
• Coarse salt and freshly ground black pepper
• 1 tsp olive oil
• 1/2 tsp celery salt
• A pinch of ground cayenne pepper
• 4 tbsp. lightly salted meat broth
• 2 stalks of celery, coarsely chopped
• 1 small onion, coarsely chopped
• 3 sprigs of parsley
• 2 tbsp. l (30 gr.) Butter
• 2 tbsp. l wheat flour
• 2 tsp dry sherry

Onion paste

• 1 large onion, cut into thin rings
• 6 medium shallots, finely chopped sliced
• 2 bunches of green onions, cut into rings (white and green parts to separate from each other)
• 3 tbsp. l vegetable oil
• Coarse salt
• 1.5 tbsp. sour cream
• 1 tbsp. mayonnaise
• 2 tsp white wine vinegar
• 2 tsp worcestershire sauce

Recipes with similar ingredients: baguette, beef, onions, shallots, green onions, garlic, celery, parsley, flour, sour cream, mayonnaise, sherry, wine vinegar, Worcestershire sauce, celery salt, ground cayenne pepper

Recipe preparation:

1. Cook the onion spread: heat in a pan vegetable oil to a medium-low temperature. Add onion and a pinch of salt; cover and cook, stirring occasionally, in for 35 minutes, until golden brown. Add white parts green onions and shallots; cover and continue cooking, occasionally stirring until the onion is browned for another 25 minutes. Stir in the green parts of the onion, remove from the stove and cool.
2. Chop the onion mixture and transfer to a bowl. Add sour cream, mayonnaise, vinegar, Worcestershire sauce and 1 tsp. salt. Cover onion spread film and refrigerate for 2 hours.
3. Make beef for sandwiches: chop garlic, then sprinkle with 1 tsp. chop the salt and flat side of the knife into pasta. Transfer to a bowl and mix with olive oil, celery salt, cayenne pepper and 1/2 tsp. black pepper. Make small cuts with a knife over the entire surface of the meat, then rub the garlic paste into the incisions. Wrap the meat in a film and refrigerate for 1 hour.
4. Remove the beef from the refrigerator an hour before cooking and leave at room temperature. Grate 2 tsp. salt and 1/2 hour l pepper. Put the beef in the roasting pan; add 1 tbsp. broth, 3/4 Art. water, celery, onions and parsley. Put the roasting pan in a preheated to 220 ° C the oven, and bake for 10 minutes, then reduce temperature up to 180 ° С. and continue to bake until a thermometer inserted in the center of the meat will not show temperature 46 – 47 ° С., approximately 45 minutes more. Shift beef on a cutting board and leave for 20 minutes. Strain meat juice in a separate container, leave for sauce.
5. Prepare the sauce: melt the butter in a saucepan at medium temperature. Add flour and fry for 1 min. Add the meat juice remaining 3 tbsp. broth and, stirring, bring to a boil. Remove the stewpan from the stove and mix in the sherry.
6. Spread baguettes with an onion spread. Thin beef slices across the fibers. Stir the meat with the sauce, then lay out on baguettes. Serve French sandwiches with leftover sauce.