'2 tablespoons of all-purpose flour'
salt and pepper to taste
750g of beef or tender beef cubes
2 medium onions, sliced
2 tablespoons of olive oil
1 1/4 cups of beef broth
1 3/4 cups of water
1 tablespoon of vinegar
3 medium carrots, peeled and sliced into 1cm pieces
For the potato dumplings:
1 egg, beaten
3/4 cup of fresh breadcrumbs
1 tablespoon of all-purpose flour
1 tablespoon of finely chopped onion
1 tablespoon of parsley
salt and pepper to taste
2 1/2 cups of raw potatoes, grated
'2 tablespoons of all-purpose flour'
salt and pepper to taste
750g of beef or tender beef cubes
2 medium onions, sliced
2 tablespoons of olive oil
1 1/4 cups of beef broth
1 3/4 cups of water
1 tablespoon of vinegar
3 medium carrots, peeled and sliced into 1cm pieces
For the potato dumplings:
1 egg, beaten
3/4 cup of fresh breadcrumbs
1 tablespoon of all-purpose flour
1 tablespoon of finely chopped onion
1 tablespoon of parsley
salt and pepper to taste
2 1/2 cups of raw potatoes, grated
Mix the flour, salt, and pepper
Coat the beef
In a large pan, heat the olive oil
Brown the beef with the onions until the beef is golden brown and the onions are softened
Add the beef broth, water, and vinegar
Bring to a boil, then reduce the heat
Cover and simmer for 40 minutes or until the beef is tender
Add the carrot slices and continue to cook for another 40 minutes, or until the beef and carrots are tender
If the sauce needs thickening, add more hot water
To make the potato dumplings: mix all the ingredients together
Shape into small balls and coat with flour
Place the potato dumplings on top of the stew, cover again, and simmer for 15 minutes
Sprinkle with parsley
Serve.
