Ingredients
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1 kg Beef steak
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1 small teaspoon Dried thyme
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Parsley
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3 sprigs Rosemary
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1 Beef stock cube
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200 ml White wine
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100 g Flour
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4 Bay leaves
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100 ml Red wine
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6 tablespoons Apple cider vinegar
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2 Onions
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10 Cloves
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1 teaspoon Vegeta
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2, dried Chili peppers
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Cooking oil
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Salt and ground black pepper
Directions
In a pot with boiling water, we put the soup cube to cook. We season the meat on both sides with salt, sprinkle with black pepper, flour, and fry it in heated oil in another pot on the stove. When it browns on both sides, we remove it from the pot and place it on plates. We chop the onions into pieces and fry them in the remaining oil in the pot on the stove. We throw in the rosemary leaves on sprigs and add them to the pot. We add white and red wine, vinegar, thyme, bay leaves, cloves, and the spice. We finely chop the chili peppers and parsley and add them to the pot. We add some of the broth from the cube and return the meat to the pot. We season with salt, sprinkle with black pepper, and simmer for ½ hour. When the meat becomes tender, we remove the pot from the stove. We take the meat out of the pot and cut it into pieces. On a serving plate, we put pieces of previously steamed vegetables. On them, we serve two pieces of spicy young beef and pour over the sauce from the pot. With this meal, we recommend enjoying a quality dry red wine. Serve at a temperature of 18-20 degrees Celsius.
Enjoy your meal!
