FRIJE

Instructions

• 1.   Cut the beef into cubes of about 3 cm, season the pieces with salt and pepper. Cut the shallots into quarters lengthwise. Peel the mushrooms, carrot, and turnip. Cut the mushrooms into quarters, the carrot into thin slices, and the turnip into small cubes.
• 2.   Heat the sauté pan over high heat and brown the meat. Do not stir right away, let the pieces brown, they will not stick ;) Remove to a bowl.
• 3.   Reduce to medium heat, put the shallots in the sauté pan and let them caramelize, then add the mushrooms, carrots, and turnips, pressed garlic, thyme, and bay leaves. Sprinkle with flour and cook, stirring, for 1 minute.
• 4.   Add the wine, broth, and tomatoes. Scrape the bottom of the sauté pan well with a wooden spoon to release all the juices. Return the beef to the sauté pan, bring to a simmer, then reduce to low heat. Cover and cook, stirring occasionally, for 1 hour 20 minutes.
• 5.   Remove the lid and let the sauce thicken for 20 minutes. Remove the thyme and bay leaves.
• 6.   While the beef is cooking, prepare the rolls: Put the flour, yeast, and salt in the bowl of your stand mixer fitted with the paddle attachment. Incorporate the cold butter in pieces and mix well until a crumbly texture is obtained. Add the Parmesan cheese, then the buttermilk while continuing to mix.
• 7.   Remove from the bowl and knead the dough on a floured work surface until a smooth ball is obtained. Roll out the dough into a circle about 2 cm thick and cut to the size of the sauté pan (use the lid to mark the outline ^^). Cut into portions and place them on top of the stew.
• 8.   Brush the rolls with a little buttermilk, then bake for 20 minutes at 180°C. If the rolls brown too quickly, cover with aluminum foil.
  In the air fryer, 150°C for 8 min.

Notes & Suggestions

• If you don't have buttermilk, add a little lemon juice to milk, it thickens in a few minutes.

Nutritional information *