4 pounds lean beef (chuck or flank) cut in
1-inch cubes
3 medium size onions, cut into ¼-inch cubes
½ pound fresh mushrooms, quartered
3 tomatoes peeled, seeded and quartered
¼ pound [7/8 cup] flour
1 pound potatoes, peeled, cut into eighths
4 ounces butter
1 tablespoon chopped parsley
Salt, paprika to taste [I used 2 T. of paprika]
1 quart water or meat stock
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| The big chunks of tomato in this dish are neat. |
Place butter and onions in sauce pan, cook until onions take light color, add meat and braise 15 minutes over brisk fire, dust with flour and when well mixed, add water or meat stock. Cook until cover 1 ½ hours, then add tomatoes, also the mushrooms, which have been slightly sautéed in a little butter, then celery, season with salt and paprika, cook again 30 minutes.
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| Fortunately there's ample time for sauteeing mushrooms! |
Then put in potatoes and cook until done. Just before serving add
chopped parsley.
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| Pictured: Depth of soup and depth of flavor. |
My Rating: 5/5 "This has wonderful nuances to it. The broth is nice and thick, the veggies complement each other well, and the overall effect is quite memorable. I used a pound less of beef than I was supposed to, and it was still rich and meaty and delicious. The recipe treats it as a stew, but if you wanted a more traditional approach you could eat it over rich and noodles."
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