1 kg of chuck or brisket, cut into 2 cm cubes
3 spoons of wheat flour
Salt and black pepper to taste
3 spoons of olive oil
1 medium onion, finely chopped
1/2 cup of green or red bell pepper, finely chopped
1 clove of garlic, minced
3 medium tomatoes, peeled and seeded, finely chopped
1/2 teaspoon of oregano
2 1/2 cups of beef broth
2 1/2 cups of potatoes, peeled and cut into cubes
2 1/2 cups of abobora, cut into cubes
1 kg of chuck or brisket, cut into 2 cm cubes
3 spoons of wheat flour
Salt and black pepper to taste
3 spoons of olive oil
1 medium onion, finely chopped
1/2 cup of green or red bell pepper, finely chopped
1 clove of garlic, minced
3 medium tomatoes, peeled and seeded, finely chopped
1/2 teaspoon of oregano
2 1/2 cups of beef broth
2 1/2 cups of potatoes, peeled and cut into cubes
2 1/2 cups of abobora, cut into cubes
Dust the meat with flour, salt, and black pepper
Heat 2 spoons of olive oil and brown the meat on all sides
Remove the meat with a slotted spoon
Add another spoon of olive oil, onion, bell pepper, and garlic
Fry for about 5 minutes, stirring occasionally
Add the meat, tomatoes, oregano, and broth
Stir well
Let it simmer, then reduce heat and cover
Cook for about 1 hour
Add some 2 cups of water if necessary
Add potatoes and abobora and season with salt
Cover the pot and cook for another 30 minutes, or until meat and vegetables are tender
Check seasoning
Serve 4-6 portions
Total calorie count: 2298 cal.
