Beef Stew

Name: Beef Stew
Yield: 4
Ingredients: 750 g of brisket cut into strips; 3 tablespoons of butter or margarine; 1 large onion (or 2 medium) chopped; 3 tablespoons of all-purpose flour; 2 cups of beef broth; 1 tablespoon of ketchup; 1 tablespoon of Worcestershire sauce; salt and pepper to taste; 1/2 teaspoon of paprika, dry; 1 jar of mushrooms (180 g) or palm hearts cut into strips; 3/4 cup of natural yogurt (room temperature)

1
750 g of brisket cut into strips
2
3 tablespoons of butter or margarine
3
1 large onion (or 2 medium) chopped
4
3 tablespoons of all-purpose flour
5
2 cups of beef broth
6
1 tablespoon of ketchup
7
1 tablespoon of Worcestershire sauce
8
salt and pepper to taste
9
1/2 teaspoon of paprika, dry
10
1 jar of mushrooms (180 g) or palm hearts cut into strips
11
3/4 cup of natural yogurt (room temperature)

Ingredients

1
750 g of brisket cut into strips
2
3 tablespoons of butter or margarine
3
1 large onion (or 2 medium) chopped
4
3 tablespoons of all-purpose flour
5
2 cups of beef broth
6
1 tablespoon of ketchup
7
1 tablespoon of Worcestershire sauce
8
salt and pepper to taste
9
1/2 teaspoon of paprika, dry
10
1 jar of mushrooms (180 g) or palm hearts cut into strips
11
3/4 cup of natural yogurt (room temperature)

Directions

1
In a skillet, melt the butter or margarine and cook the onion until lightly browned
2
Add the flour and mix well
3
Gradually add the beef broth, stirring constantly
4
Add the ketchup, Worcestershire sauce, salt to taste, and paprika
5
Simmer over low heat for 15 minutes, stirring occasionally
6
In another skillet, lightly grease with butter or margarine and cook the beef until browned
7
Cooking time depends on the quality of the meat
8
If necessary, add hot beef broth and simmer until the meat is tender
9
Add the beef to the stew pot
10
Add the mushrooms or palm hearts and adjust seasoning
11
Serve with rice
12
Serve 4 portions.