perforated bottom round steak
I forgot, there's a little bacon too
I cooked it first
preheated the oven to bit north of 400 degrees F
btw, I didn't have high hopes for this cut of meat. it was dirt cheap.
cut up the taters and tossed them with oil, salt, and pepper
(oxford comma is best comma)
put the peas on low heat with a little butter and a splash of beef stock
I could definitely have cooked the roux darker than this and it would have improved the sauce but I was starving so I chose to proceed once the roux hit the blond stage
The meat was pretty damned tough but had a good flavor. Extending the final cooking by a half hour or more would have resulted in a much tenderer product.
The sauce was basically flawless. Maybe more pepper?
The potatoes were delicious
The peas were overcooked :(
just a tip, that cut of beef and cubing it is best prepared low and slow like a braise
check out Good Eats like your pic related, Alton Brown has a few good recipes for that cut
I've done the braised beef with thyme a few times and its very good and easy.
I don't know if anyone else does this but I like to add a very faint bit of ground clove to sauces like this. I find that it gives it a peppery note that isn't just straight black pepper, though that is fine too
Nice thread op, Im drunk cat guy, i had oral surgery and can only eat mush at the moment and your meal looks great i dont care how well don the peas were id eat it so hard. I might say fuck it and cook something later and fuck my shit all up im starving, this thread lacks alcohols tho