Cider is one of Asturias´s most well-known and well-loved produce so it´s not surprising that it features in many of Asturian recipes, from chorizo in cider to hake in cider. So here we go with our first, and certainly not my last Asturian recipe containing cider. Asturian cider is alcoholic unlike some ciders.
I thought I´d bring you the following Medallones de ternera a la asturiana or Asturian Style Beef recipe, which is a tasty beef dish perfect for this cold weather. We loved this recipe and even my daughter had a clean plate and sometimes it´s hard to get her to even try new things. It´s great to eat this dish with some crusty bread to mop up all the juices (and there are quite a lot!) The dish itself is served on it´s own but you can also decorate it with a roasted pepper but I like to serve it alongside vegetables and sauteed potatoes. This recipe is based on the recipe and adapted from Nuestra Cocina:Asturias.
Ingredients (Serves 4):
800g rump steak(babilla de ternera)
1 onion, chopped
3 cloves of garlic, crushed
1 stalk of parsley,chopped
1 small glass of cider
1 tbsp flour
handful of frozen peas
1 litre beef stock(I used a beef Oxo cube)
1-2 tbsp olive oil
salt & pepper to taste
1. Heat olive oil and brown beef on both sides, remove from pan and sprinkle with salt & pepper.
2.Fry onion, garlic and parsley(in this order) till onion is translucent.
3. Add cider and cook till the cider has reduced, then add the flour and stir till flour is completely incorporated,making sure there are no lumps.
4.Add the beef stock gradually and then add the peas and add more salt & pepper if necessary.
5.Return beef to the pan and cook for a further 45 minutes until meat is tender.