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Beef with Capers

Sliced, cooked beef covered with a piquant caper sauce makes a pleasant lunch dish and is a good zoay to use leftover meat. Serve it with boiled potatoes a?id carrots.

1 ½ lb. roasted or boiled beef, at room temperature

1 ½ oz. butter

1-4 oz. flour

1 pint milk

1 tablespoon vinegar

1 tablespoons capers, drained

1 onion, finely sliced

1 teaspoon sugar

1 teaspoon salt

4 teaspoon freshly ground black pepper

Cut the beef into thin slices and arrange on a warm serving dish.

Melt the butter in a medium-sized saucepan over moderate heat. Using a wooden spoon blend in the flour and cook for 1 minute. Remove from the heat and stir in the milk gradually. Return to the heat, bring to the boil, still stirring, and simmer for 1 minute.

Add the vinegar, capers, onion, sugar, salt and pepper and stir to mix. Bring the sauce just to the boil, pour it over the beef slices and serve.

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