1/4 cup of wheat flour
2 tablespoons of salt
1 1/2 pounds of beef, cut into 3cm cubes
3 soup spoons of oil
2 cups of chicken broth
1 can of tomato puree
12 small onions, peeled
4 carrots, peeled and sliced into 1 cm thick rounds
1/4 cup of wheat flour
2 tablespoons of salt
1 1/2 pounds of beef, cut into 3cm cubes
3 soup spoons of oil
2 cups of chicken broth
1 can of tomato puree
12 small onions, peeled
4 carrots, peeled and sliced into 1 cm thick rounds
Mix the flour with salt in a plastic bag or paper, then coat the beef cubes evenly
Heat the oil in a large skillet
Brown the beef, half at a time, in a large pot
Remove the beef from the pot and set aside
Drain the excess fat from the skillet
Add the beef back to the pot with chicken broth and tomato puree
Simmer the mixture over low heat, partially covered, until the beef is tender
Add water if needed
Add the onions and carrots and continue simmering until they are tender
Let it cool
Mold the meat into a refractory mold lined with aluminum foil, then freeze until firm
Remove from the mold and wrap tightly in aluminum foil, then re-freeze
To serve, remove the foil, place on a refractory mold, cover and refrigerate for at least 1 hour before serving
Heat in a preheated oven (200°C) for about 30 minutes or until the juices start to boil
Serve with white rice
Recipe serves 6.
