 |
 |
 |
 |
 |
 |
 |
BEEF in BEER and BLUE CHEESE SERVED with BLUE CHEESE SCONES
Ingredients
2-3 tbsp. oil
700g (11/2 lb) stewing steak
25g (1oz) seasoned flour
175g (6oz) button mushrooms, halved
Handful fresh sage, chopped
1 tbsp. tomato pureé
500ml bottle bitter beer
150ml (1/4 pint) beef stock
1 red pepper, sliced thinly
100g (4oz)Rosenborg-Castello® Danish Blue cheese
SERVES 4
BLUE CHEESE SCONES (MAKES 6)
Ingredients:
225g (8oz) self-raising flour
1 tsp. baking powder
Pinch salt
50g (2oz) butter or hard margarine
75g (3oz) Rosenborg-Castello® Danish Blue cheese, crumbled
150ml (1/4 pint milk)
Method
1. Toss the meat in seasoned flour. Heat the oil in a large frying pan and brown the meat in 2 or 3 batches. Place into a casserole dish.
2. Cook the mushrooms in the pan and then add the sage, tomato pureé, beer and stock. Bring to the boil and pour over the beef.
3. Cook in a preheated oven Gas 3, 325°F, 170°C for 11/2 hours until the beef is tender. 15 minutes before the end of the cooking time add the peppers and cheese. Serve with blue cheese scones.
SCONES
1. Sift the flour and baking powder into a large bowl, add the salt.
2. Rub in the fat with the fingertips and add most of the cheese, reserving a little for the top of the scones.
3. Add the milk and mix well together to form a soft dough.
4. Turn out onto a floured surface and roll out to 2cm (3/4“) thickness and cut into 5cm (2”) rounds.
5. Place onto a greased baking sheet, top each with a little cheese and cook in a preheated oven Gas 7, 220°C, 425°F for 10-12 minutes until risen and light golden brown.
Rosenborg-Castello® Crumbled Blue Cheese
Rosenborg-Castello® Traditional Blue Cheese
