Celery
1/4 cup white wine
50 grams fresh or canned mushrooms, chopped
Parsley
A sprig of thyme
1 cup beef broth
30 grams butter or margarine
50 grams all-purpose flour
"3 tablespoons olive oil"
(1/2 teaspoon) ground cumin
600 grams cooked beef in slices or chunks
Celery
1/4 cup white wine
50 grams fresh or canned mushrooms, chopped
Parsley
A sprig of thyme
1 cup beef broth
30 grams butter or margarine
50 grams all-purpose flour
"3 tablespoons olive oil"
(1/2 teaspoon) ground cumin
600 grams cooked beef in slices or chunks
Caramelize the chopped celery and 20 grams of butter or margarine with 3 tablespoons of olive oil in a large skillet
When golden, add white wine, beef broth, parsley, thyme, cumin, salt, and pepper (if needed)
Bring to a boil and add the beef
Reduce heat so that the sauce simmers
Cook for 20 minutes and remove the parsley and thyme
Stir in 50 grams of all-purpose flour with 30 grams of butter or margarine
Add to the mixture, stirring quickly
Simmer for an additional 10 minutes and serve with rice, pasta, or boiled potatoes.
