1 tablespoon of wheat flour
500 kg of beef cut into cubes
3 tablespoons of olive oil
1 tablespoon of butter
1 small onion, cut into cubes
1 stalk of celery, cut into slices
1 carrot, cut into cubes
2 tablespoons of white wine
2 tablespoons of concentrated tomato sauce
500 ml of hot vegetable broth
2 potatoes, cut into cubes
Salt, pepper, and chopped fresh parsley to taste
1 tablespoon of wheat flour
500 kg of beef cut into cubes
3 tablespoons of olive oil
1 tablespoon of butter
1 small onion, cut into cubes
1 stalk of celery, cut into slices
1 carrot, cut into cubes
2 tablespoons of white wine
2 tablespoons of concentrated tomato sauce
500 ml of hot vegetable broth
2 potatoes, cut into cubes
Salt, pepper, and chopped fresh parsley to taste
1
Dredge the beef cubes in flour
In a large skillet, heat the olive oil and butter until browned
Add the beef and cook until browned
Remove the beef from the skillet and set aside
2
In the same skillet, sauté the onion, celery, and carrot until tender
Add the reserved beef, white wine, and let it simmer until the liquid has reduced
3
Add the concentrated tomato sauce and hot vegetable broth
Simmer over low heat with the lid on until the beef is tender
4
Add the potatoes and cook until they are also tender
Season to taste with salt, pepper, and chopped fresh parsley.
