Piedmontese beef
Instructions
Put in a pan heated meat nuts and fry them on medium heat, when they have taken a golden brown, remove them from the Pan and keep warm.
In the same saucepan put the finely sliced onions, and cook covered over low heat until they become transparent.
Add meat, stir and season with salt, pepper and grated nutmeg.
After a few minutes add the wine by pouring a little at a time, add a little hot broth.
When cooked, about an hour and a half, the meat should be very tender.
Serve this stew accompanied with potatoes.
Ingredients and dosing for 6 persons
- 900 g of the shoulder of beef, cut into cubes
- 900 g of onions
- 75 cl of piedmontese red wine
- Flour
- Broth
- Salt
- Pepper