INGREDIENTS
800 gr. Cut large cubes for boiling beef:
1 medium onion:
2 tablespoons olive oil:
4 to 5 branches celery, chopped
4 cups beef broth:
Thick sliced 3 medium potatoes:
4 medium carrots cut Thick:
2 medium chopped onions:
Daphne: 1 sheet
Salt and pepper: as you like
2 tablespoons flour (optional)
INSTRUCTIONS:
1. In saucepan, heat the olive oil and brown the beef on all sides. When almost cooked, add the fine chopped onion and celery. Saute for a few minutes to wilt.
2. Add the broth, cover the pan and cook for 1 quiesce hour.
3. Add the remaining vegetables, salt, pepper and bay leaf. Cover the pan again and continue cooking until the vegetables to boil (another 40 - 50 minutes approx.)
4. If you want the most dense boiling, dissolve the flour in 2 to 3 tablespoons water and add a little - a little, stirring and waiting to see how thicken before adding more.
5. Serve very hot with lemon juice and toasted bread.
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