1 kg of beef
1/4 cup all-purpose flour
salt and pepper to taste
2 tablespoons olive oil
2 cans of tomato puree
2 cloves of garlic, minced
1 tablespoon Worcestershire sauce
4-5 carrots, sliced
2 medium onions, sliced
1 medium potato, cut into small cubes
Parsley Dumplings
1 cup all-purpose flour
2 teaspoons active dry yeast
1/2 teaspoon salt
1/2 cup milk
2 tablespoons olive oil
1/4 cup chopped fresh parsley
1 kg of beef
1/4 cup all-purpose flour
salt and pepper to taste
2 tablespoons olive oil
2 cans of tomato puree
2 cloves of garlic, minced
1 tablespoon Worcestershire sauce
4-5 carrots, sliced
2 medium onions, sliced
1 medium potato, cut into small cubes
Parsley Dumplings
1 cup all-purpose flour
2 teaspoons active dry yeast
1/2 teaspoon salt
1/2 cup milk
2 tablespoons olive oil
1/4 cup chopped fresh parsley
For the braise, cut the beef into cubes
Mix the flour with the salt and pepper to taste
Coat the beef in this mixture
In a large skillet, brown the beef in hot oil
Mix in the tomato puree, garlic, and Worcestershire sauce
Pour over the beef
Cover and cook slowly for 1 1/2 hours or until the beef is tender
Add the carrots, onions, and potato
Cook until the vegetables are tender
Skim off some of the fat
Check the seasoning
Thicken slightly if desired
To make the dumplings, mix together the flour, yeast, salt, parsley, milk, and olive oil
Knead until moist enough to shape into small balls
Drop onto the simmering braise
Cover well
Simmer for an additional 15 minutes
Serve in 4-6 portions
