- Onion (sliced) - 60 Grams
- Bacon (diced) - 80 Grams
- Beef - 700 Grams
- Garlic (chopped) - 1 teaspoon
- Dried parsley - 2 teaspoons
- Salt, pepper - - To taste
- Flour - 2,5 st. spoons
- Carrot - 1 piece
- Beef broth - 1 cup
- Potatoes - 300 Grams
- Champignons - 10 pieces
- Tomato paste - 2 items. spoons
- Sunflower oil - 1 Art. a spoon
Prepare all the ingredients. Beef cut into cubes 2-3 cm, bacon and onions - small cubes, carrots - rings. In a frying pan, we heat oil, on medium heat fry onions and bacon for 1-2 minutes. Then, the onions and bacon are carefully removed from the pan, and the remaining fat is left. Onion and bacon are not thrown away - it is still useful. Now add the chopped garlic and beef to the pan. Fry in a quick fire to brown crust on pieces of beef. Solim, pepper, add parsley. When the meat is covered with a crust, add the flour into the pan and mix it quickly, preventing the formation of lumps. Then we return to the pan bacon and onions, and also add carrots and wine. Bring to a boil and boil for another 5 minutes over medium heat. Then pour in the beef broth, reduce the fire to a minimum, cover with a lid and simmer for 75-80 minutes. Then add the medium pieces of sliced potatoes and half-cut mushrooms, tomato paste and a little water. Stir and cook for another 40 minutes on low heat under the lid. Then remove the lid and weld to the desired density of the sauce (about 15-20 minutes). We serve hot. Bon Appetit!
Servings: 3-4