Beef in cheese sauce is a dish of Spanish cuisine, which is based on the culinary traditions of many of its regions. In Spain, seafood, a variety of vegetables and fruits are available, but a larger number of dishes are prepared from meat.
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You will need
- - veal steaks - 1 kg.;
- - fat (butter) - 50 g;
- - blue cheese - 250 g;
- - brandy - 120 ml.;
- - cream 20-30% - 500 ml.;
- - salt - 10 g.;
- - pepper - 7 g.
Instruction manual
1
First you need to prepare the meat, rinse and cut it into steaks about 1-1.5 cm thick. Then remove all the fat, films and veins and dry the pieces with a damp cloth.
2
Melt the fat for 5-7 minutes over a very low heat. This must be done in order to remove all impurities from it. Let it stand a little and pour into a frying pan for frying.
3
Add salt and pepper to taste. Heat the fat again to a boil, making sure that it does not burn. Put the meat in a pan and fry until cooked and browned for 4 minutes on one side and for 3 minutes on the other.
4
Blue cheese must be crushed with a fork in a bowl and put in a frying pan for meat, then pour in brandy and set fire using a match. After the flame subsides, the meat should be removed from the pan, carefully, allowing the fat to drain. Set it aside in a warm place.
5
Rub the cheese thoroughly with a wooden spoon or spatula and distribute the cheese in a frying pan and leave the sauce to cook for 15 minutes over low heat until it thickens. Then the sauce should be seasoned with cream and let it thicken again.
note
When frying meat, the heating should be set to medium, closer to weak, otherwise the meat may become stiff.
Cheese should be ground carefully so that there are no lumps left, the sauce should be uniform. Adding cream should be careful: pour them in a thin stream, while stirring the entire mass.
Useful advice
The sauce uses blue cheese. In Spain, veal sauce is made from Cabrales blue cheese. It is made from cow, goat and sheep’s milk, blue mold is added to it, which is obtained in local caves.
Cabrales can be replaced with any other good quality blue cheese - Danish blue cheese or Roquefort.
Ready meat is best served slightly warmed, doused with hot cheese sauce on top.