Shin Beef has a good flavour. It comes from the foreleg and so has quite a bit of gristle.
I used a meat mallet to flatten and tenderise.
Then cut into 1cm cubes.
Fry the meat with a chilli.
Add the meat to a seasoned flour, with an egg. Fry to brown.
Added onion, carrots, celery, mixed olives and flageolet beans.
A double win on the meat raffle means we have pork medallions.
Cut them into small cubes and marinade in olive oil, crushed garlic, lemon juice, pepper (for as long as it takes to walk the dog).
Fry until lightly browned.
Make a mixture of 2 tablespoons of flour and 2 of powdered milk, because it is open and otherwise you will never finish it. Season with salt, pepper 2 teaspoons of mustard, 1 teaspoon of bouillion powder.
Take browned pork off the heat, add to flour. Fish out of flour, add to an egg. Put back into flour.
Put all back onto hot heat until brown.
Add onions, mushrooms and half a cup of white wine.
Slowly add the cream.
Serve with carrots and sweetheart cabbage.
Cooking for four people, this is a quick, simple every day dish.
Chop and lightly cook onions, do not brown. Add chopped mushrooms and garlic.
Add mussels and prawns and reduce.
Add flour then cream.
Add wine and quite a lot of black pepper.
Cook linuine and add.
Serve.
