The coleslaw was so so. I did it to get rid of some red cabbage leftover from the ribollita. Was my first time with this cuisine variant. Will try again.
The steak was seared, then simmered in beef stock, thyme, and chopped onions until medium (for me) and well done (for Mw). The steak was taken out and the sauce was reduced (with red wine, a generous dash of pepper and a little butter) then thickened with flour.
No comments:
Post a Comment