- 1. 200 g of beef (buckthorn or olives of beef)
- 2 pounds of dried onions
- 1/3 fl. olive oil
- 1 daffo leaf
- 3-4 whole grains
- 1 pinch of nutmeg
- 1 mature tomato
- 1/2 fl. cognac
- 1/4 fl. red vinegar
- Red wine
- freshly ground pepper
How to make?
For calf stew, cut the meat into portions. Heat the olive oil in a saucepan and just a little brown the meat so that the temperature of the oil does not fall and instead of browning. Each piece that turns brown is made on a platter and we continue with the next. After we finish with all the meat, we keep it covered in the platter.
Cut the onions crosswise and put them in the same oil that we roast the meat. In moderate heat let them wilt without getting color for 15, until they melt. Then turn them off with cognac, wine and vinegar.
Add the meat again to the pot, as well as all the juices that are left on the platter. Add the whole tomato, engraved to the four, cross, and spices.
Simmer for at least 1 hour and 30 minutes, until the beef is tender and the sauce thickens. The sauce with the onions is like cream. To the end of the boil, salt the pepper. Serve with fried potatoes or rice pilaf.
If your calf likes in the pot, besides the stew beef, see the following recipe
Broken beef with roasted puree