1 pound beef
2 carrots
2 onions
2 sprigs of thyme
seasoned water
1 can peas
2 tablespoons all-purpose flour
1 1/2 tablespoons butter or margarine
1/2 cup white wine
1/2 cup beef broth
1 tablespoon mustard
1 egg yolk
1/4 cup chopped parsley
1/2 cup milk
1 pound beef
2 carrots
2 onions
2 sprigs of thyme
seasoned water
1 can peas
2 tablespoons all-purpose flour
1 1/2 tablespoons butter or margarine
1/2 cup white wine
1/2 cup beef broth
1 tablespoon mustard
1 egg yolk
1/4 cup chopped parsley
1/2 cup milk
Clean and cut the beef into small cubes
See box for cleaning instructions
Peel and slice the carrots
Chop an onion
Combine the beef, carrots, onion, thyme, and seasoned water in a pot
Let it simmer for about 1 hour or until the beef is tender
Add the peas and let it cook for another 2 minutes
Meanwhile, fry the second onion in butter or margarine
Add the flour and mix well
Add the egg yolk, white wine, and beef broth
Mix well
Combine the cream of milk, mustard, and chopped parsley
Add to the pot
Season with salt, but do not let it boil
Serve with the carrots and sauce
Serves 4.
