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Origin of dish:  Europe
Type of cooking:  Hob
Preparation time: 25 minutes
Cooking time: 180 minutes
Ingredients (serves 6):


Roughly dice the beef.
Brown onions in lard.
Add beef, but do not brown, stir well.
Cover, to keep juices from meat.
After 15 minutes, add tomato purée, water and fresh tomatoes.
Season, add paprika and bouquet garni or mixed herbs.
Leave to cook slowly for 3 or 4 hours.
Skim fat from sauce (this can be used for other dishes if kept in the fridge) and serve with boiled potatoes and butter.

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