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Front Burner | CULINARY SOS

Bistro, Then and Now

November 29, 2000|ROSE DOSTI

DEAR SOS: The pot roast served at the now-closed Bistro Garden in Beverly Hills has a special memory for me. Could you possibly find the recipe?


Long Beach

DEAR KATHERYNE: Ah, but the Bistro Garden still serves the pot roast as a Wednesday special at its location in Studio City. Harry Klibigat, an executive chef at both the original Bistro Garden and the Studio City branch, graciously provided the recipe. It comes with an accompanying recipe for potato pancakes. How lucky can you get?

Bistro Garden Pot Roast

Active Work Time: 1 1/2 hours * Total Preparation Time: 3 1/2 hours


2 1/2 pounds tri-tip or chuck roast, trimmed of fat

Salt, pepper

1/4 cup oil

1 white onion, chopped

2 carrots, chopped

2 stalks celery, chopped

3 cloves garlic, minced


Dried rosemary or thyme

1/4 cup tomato puree

2 cups dry red wine

1/4 cup flour

1 tablespoon butter

* Season beef with salt and pepper. Heat oil over medium-high heat in roasting pan and sear beef until evenly browned on all sides, about 15 minutes. Remove from pan and keep warm.

* Add onion, carrots, celery, garlic, dash sugar and dash rosemary to pot. Saute over medium heat until onion is browned, 15 minutes. Add tomato puree and saute several seconds. Add wine and simmer over medium-high heat until reduced by half, about 20 minutes. Add flour to sauce, stirring until smooth. Simmer a few minutes.

* Return beef to pan and bring sauce to boil. Cover and bake at 350 degrees until beef is fork-tender, 1 1/2 to 2 hours.

* Remove beef and keep warm. Skim off fat and strain sauce. Heat sauce and simmer until thickened and reduced slightly, 5 minutes. Adjust seasoning. Swirl in butter and mix well.


3 large baking potatoes, peeled

1/2 onion, finely chopped

1 bunch chives, finely sliced

2 eggs

1/3 cup flour

Salt, pepper

Oil, for frying

* Peel potatoes and coarsely grate. Combine potatoes, onion, chives, eggs, flour and salt and pepper to taste in large bowl. Mix well.

* Add 1/2 inch oil to skillet and heat over medium heat. Drop a little of potato mixture into oil; if it immediately sizzles and cooks, it's hot enough. Using about 1/4 to 1/3 cup potato mixture for each pancake, add to hot oil and flatten to form into pancakes. Fry until golden brown on one side, then turn to finish cooking on other side, or until crisp, about 3 to 4 minutes a side. Drain pancakes on paper towels. Continue to cook pancakes, using more oil as needed until batter is used. Serve with pot roast.

6 to 8 servings. Each of 8 servings: 422 calories; 234 mg sodium; 129 mg cholesterol; 19 grams fat; 36 grams carbohydrates; 32 grams protein; 3.22 grams fiber.

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