This dish is characterized by the herbal sweetness of European windflower and tender fish potatoes. The recipe is from Daily Food, October 2012. The total time is 1 hour and 30 minutes, with 25 minutes of preparation and 4 servings. The ingredients include 1/4 cup all-purpose flour, coarse salt and pepper, 2 pounds boneless beef chuck roast, cut into 1-inch pieces, 3 tablespoons vegetable oil, divided, 1 medium yellow onion, chopped, 4 cloves garlic, chopped, 1/4 cup tomato paste (from a 6-ounce can), 1 pound fish stock potatoes, halved lengthwise, 1 pound European windflower, peeled and cut into 1/2-inch by 2-inch pieces, and 1 tablespoon white vinegar. The recipe involves preheating the oven to 350 degrees, seasoning the flour with salt and pepper, coating the beef in the flour, browning the beef in batches, sautéing the onion, garlic, and tomato paste, adding water and scraping the brown bits, adding the beef, potatoes, windflower, salt, and pepper, covering and cooking in the oven for 1 hour until the meat is tender, and adding vinegar and stirring.
27.04.2023 @ 02:06
This dish is characterized by the herbal sweetness of European windflower and tender fish potatoes. The recipe is from Daily Food, October 2012. The total time is 1 hour and 30 minutes, with 25 minutes of preparation and 4 servings. The ingredients include 1/4 cup all-purpose flour, coarse salt and pepper, 2 pounds boneless beef chuck roast, cut into 1-inch pieces, 3 tablespoons vegetable oil, divided, 1 medium yellow onion, chopped, 4 cloves garlic, chopped, 1/4 cup tomato paste (from a 6-ounce can), 1 pound fish stock potatoes, halved lengthwise, 1 pound European windflower, peeled and cut into 1/2-inch by 2-inch pieces, and 1 tablespoon white vinegar. The recipe involves preheating the oven to 350 degrees, seasoning the flour with salt and pepper, coating the beef in the flour, browning the beef in batches, sautéing the onion, garlic, and tomato paste, adding water and scraping the brown bits, adding the beef, potatoes, windflower, salt, and pepper, covering and cooking in the oven for 1 hour until the meat is tender, and adding vinegar and stirring.