1/2 liter of beef broth
300g tender beef, cut into cubes
2 tablespoons olive oil
1 medium onion, chopped
2 tomatoes, peeled and seeded
1 carrot, cut into sticks
150g fresh mushroom, sliced
1/2 cup red wine
1 tablespoon cornstarch
Salt and pepper to taste
1 can of heavy cream, no whey
Chopped parsley, to taste
1/2 liter of beef broth
300g tender beef, cut into cubes
2 tablespoons olive oil
1 medium onion, chopped
2 tomatoes, peeled and seeded
1 carrot, cut into sticks
150g fresh mushroom, sliced
1/2 cup red wine
1 tablespoon cornstarch
Salt and pepper to taste
1 can of heavy cream, no whey
Chopped parsley, to taste
1 In a pressure cooker, place the beef broth and bring to a boil
Add the beef, cover, and cook for 30 minutes after the initial boil
2 Heat the olive oil in a pan and sauté the onion
Add the tomato, carrot, and mushroom
Place the beef with the broth and cornstarch dissolved in red wine
Season with salt and pepper
Simmer over low heat until the beef and vegetables are tender
3 Mix in the heavy cream and remove from heat
Sprinkle with parsley, mix gently, and serve immediately.
