The Unexpected Association Of Beef And Norman Cider
Norman cuisine hides its secrets in bold pairings. This recipe for sautéed beef with onions subverts classic codes by introducing 12 cl of dry cider as the central element of the sauce, where other regions would favor red wine. The choice of noble cuts is decisive: rump steak, flank steak, or sirloin bring tenderness and flavor, provided they are cut into thin strips to guarantee quick and uniform cooking.
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