et polenta au fromage
Ingrédients : Boeuf braisé (bœuf, eau, sucres (dextrose, sucre), amidon de maïs modifié, sel, protéines hydrolysées de maïs, de soya et de blé, épices, colorant caramel, arôme, poudre d'oignon, poudre d'ail, persil déshydraté, ingrédients laitiers modifiés, huile de canola, gomme xanthane, dioxyde de silicium) (lait, soya, blé, sulfites) • Champignons • Mirepoix (carotte, oignon, céleri) • Semoule de maïs (semoule de maïs jaune dégermée) • Parmesan (lait pasteurisé, substances laitières modifiées, eau, amidon de maïs et/ou amidon de pomme de terre modifiés, fromage (lait, culture bactérienne, sel, enzyme microbienne, lipase), sel, acide citrique, phosphate de sodium, acide lactique, arôme, citrate de sodium, sorbate de potassium, colorant caramel, bêta-carotène, mélange antiagglomérant (fécule de pomme de terre, amidon de maïs, dextrose, sulfate de calcium, cellulose, natamycine, enzyme)) (lait) • Mélange d’épices pour sauce brune (farine de blé (blé), sauce soya déshydratée [sauce soya (soya, blé, sel), maltodextrine, sel], poudre d'oignon, poudre d'ail, sucres (extrait sec de sirop de maïs, maltodextrine), extrait de levure, dioxyde de silicium, huile de canola, colorant caramel) (soya, blé) • Vinaigre de vin rouge • Persil • Ail • Mélange d'épices aux herbes italiennes (sel, oignon déshydraté, ail déshydraté, herbes, sucre, oignon en poudre, ail en poudre, huile de canola, dioxyde de silicium) (sulfites).
Allergens
Utensils
Tags
Boeuf braisé
575 g
Mirepoix
113 g
Semoule de maïs
0.5 cup
Parmesan, râpé grossièrement
0.5 cup
Mélange d'épices pour sauce
20 g
Persil
7 g
Gousses d'ail
2 unit(s)
Vinaigre de vin rouge
0.5 tbsp
Mélange d’épices aux fines herbes italiennes
5 g
Champignons
227 g
Beurre
3 tbsp
Sel
0.33 tsp
Lait
0.5 cup
Poivre
0.13 tsp
Huile
1 tbsp
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- Leaving beef in its plastic packaging, place into a large bowl or pot. Cover with hot tap water. Set aside.
- To a medium pot (large pot for 4 servings), add 2 1/4 cups (4 1/2 cups) water, 1/2 cup (1 cup) milk and 1/2 tsp (1 tsp) salt. Bring to a boil over high.
- Once boiling, slowly whisk in cornmeal. Cook for 1-2 min, stirring frequently, until cornmeal thickens.
- Reduce heat to low. Cook for 20-25 min, stirring occasionally, until cornmeal grains are tender and texture is creamy.
- Meanwhile, quarter mushrooms.
- Peel, then mince or grate garlic.
- Roughly chop parsley.
- Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil and mirepoix. Cook for 2-3 min, stirring occasionally, until tender.
- Add mushrooms. Cook for 5-6 min, stirring occasionally, until golden. Season with salt and pepper.
- Transfer to a plate.
- Carefully wipe the pan clean.
- Remove beef from packaging, reserving liquid. Cut into 1-inch pieces.
- Reheat the same pan over medium-high, then add 1 tbsp (2 tbsp) butter. When melted, add garlic and Gravy Spice Blend. Cook for 1 min, stirring often, until toasted.
- Add 1/4 cup (1/2 cups) water, Italian Herb Spice Blend, reserved beef liquid, mushrooms and half the red wine vinegar (use all for 4 servings). Season with pepper.
- Simmer on low for 5 min, stirring occasionally, until slightly thickened
- Add half the parsley. Season with salt and pepper, then stir to combine.
- To an 8x8-inch baking dish (use a 9x13 dish for 4 servings), add sauce and beef. Stir to combine.
- Bake in the middle of the oven for 5-7 mins until heated through.**
- To polenta, add 2 tbsp (4 tbsp) butter and Parmesan. Season with salt and pepper, then stir until butter and Parmesan melt.
- Divide polenta between bowls.
- Divide beef and mushrooms between bowls in the center of the polenta. Sprinkle with remaining parsley.
1070
kcal
Calories
64
g
Fat
30
g
Saturated Fat
58
g
Carbohydrate
11
g
Sugar
5
g
Dietary Fiber
69
g
Protein
210
mg
Cholesterol
2350
mg
Sodium
2.5
g
Trans Fat
1400
mg
Potassium
350
mg
Calcium
7
mg
Iron
avec courgettes, poivrons et pain à l’ail et au fromage
avec salade de champignons glacés au balsamique
