Description
Strasbourg - capital of Alsace. The cuisine of Alsace is quite different from the culinary peculiarities of other regions of France, combining the German tradition and French culinary classics. Basically, this is a cuisine of peasant origin, which has not lost its appeal in our day. Try this delicious stew that will warm you on a cold autumn evening and will give all the wealth of the cuisine French North-East
Ingredients
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Beef
500 g
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Sausages
200 g
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Shallots
130 g
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Carrots
130 g
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Tomato
200 g
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Broth
400 ml
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Salt
-
Potatoes
500 g
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Dry red wine
50 ml
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Marjoram
-
Vegetable oil
3 Tbsp
Cooking
Beef cut into cubes approximately 3 x 3 cm and fry in hot oil
Add in the fried beef scallion whole and sliced carrots. Pour in the wine and wait until it is completely evaporated
Now, add to the stew the chopped tomato, stir and lightly fry all together
Pour in the broth. The amount of broth in this recipe are approximate. If you like a thick stew with a minimal amount of liquid - use broth less. If you want a lot of delicious sauce - pour broth more
The potato is better to use a medium-sized entirely. Add to stews, potatoes and sliced sausage, and season with salt and marjoram. Cover and simmer for about 40 minutes.
Serve the stew very hot in deep bowls, sprinkle with parsley. A nice French evening!!!
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