1 kg of chuck, brisket, or veal, lean and cut into cubes
1 white onion, only the white part used
1 carrot
1 celery stalk
5 mushrooms
1 bouquet garni (thyme, rosemary, parsley, and chives)
Salt and black pepper to taste
1/2 cup of beef broth
To garnish
4 small onions
1 cooked carrot, cut into rounds
1 cup of cooked turnip, cut into rounds
1 cup of peeled cucumber, cut into rounds
6 fresh mushrooms or 1 cup of canned mushrooms
Sauce
1 cup of yogurt
3/4 cup of reduced beef broth and cooked vegetables
1 kg of chuck, brisket, or veal, lean and cut into cubes
1 white onion, only the white part used
1 carrot
1 celery stalk
5 mushrooms
1 bouquet garni (thyme, rosemary, parsley, and chives)
Salt and black pepper to taste
1/2 cup of beef broth
To garnish
4 small onions
1 cooked carrot, cut into rounds
1 cup of cooked turnip, cut into rounds
1 cup of peeled cucumber, cut into rounds
6 fresh mushrooms or 1 cup of canned mushrooms
Sauce
1 cup of yogurt
3/4 cup of reduced beef broth and cooked vegetables
In a large pot, combine the beef, vegetables, beef broth, mushrooms, bouquet garni, salt, and black pepper
Bring to a boil, then cover and simmer for 1 1/2 hours or until the beef is tender
20 minutes before the end of cooking time, cook the garnish vegetables in the following order: in a large pot with boiling water and salt, add the onions first and cook for 10 minutes
Next, add the carrots and turnips, simmering for an additional 10 minutes
Three minutes before the end of cooking time, add the cucumbers and mushrooms
Cook the vegetables altogether for 20 minutes
Keep them warm in a separate liquid
Remove the beef from the pot and strain the broth and cooked vegetables
For the sauce, blend the cooked vegetables, beef broth, and yogurt in a blender
Add this sauce to the beef in the pot, heat it up, and serve
Garnish with the cooked vegetables
Serve 4-6 portions.
