1 tablespoon butter or margarine
1 medium onion, sliced
500g tender beef or chuck, cut into 3cm cubes
1 cup red wine or 1 cup hot water with 1 meat bouillon cube
1 1/2 cups hot water
Salt and black pepper to taste
2 medium onions, chopped coarse
1 cup sliced carrots
1 cup diced potatoes
1/2 cup chopped fresh parsley
1 tablespoon all-purpose flour
1/4 cup cold water
Half recipe of basic dough
1 tablespoon butter or margarine
1 medium onion, sliced
500g tender beef or chuck, cut into 3cm cubes
1 cup red wine or 1 cup hot water with 1 meat bouillon cube
1 1/2 cups hot water
Salt and black pepper to taste
2 medium onions, chopped coarse
1 cup sliced carrots
1 cup diced potatoes
1/2 cup chopped fresh parsley
1 tablespoon all-purpose flour
1/4 cup cold water
Half recipe of basic dough
Melt the butter or margarine in a large skillet
Add the onion and beef, and cook until the beef is browned and the onion is soft
Add the red wine (or hot water with bouillon cube), hot water, salt, and black pepper to taste
Cover and simmer for 1-2 hours, or until the beef is tender
Add the vegetables 30 minutes before the end of cooking
Mix the flour with cold water, add to the skillet, and cook, stirring constantly, until the mixture thickens and boils
Keep the mixture hot over low heat
Preheat the oven to a hot temperature (220°)
Prepare the dough and cut into a 22.5cm square
Make some cuts in the dough
Place in a refractory baking dish, 20cm square
Cover with the hot beef mixture and top with the remaining dough
Finish with an ondulated border
Bake for 20 minutes or until golden brown
Serves 4-5 people.
