RINDSRAGOUT  mit  BOHNEN  und TOMATEN

Beef Stew with Beans and Tomatoes

400 g onions
800 g beef
1 tbsp. tomato paste
350 ml beef stock (cube)
500 ml gravy
1 small can red kidney beans
3 tomatoes
1 tbsp. parsley (chopped)
salt, pepper, thyme

 

 

Peel and dice onions. Cut meat into 3 cm cubes and season with salt and pepper. Heat oil and brown meat all around. Remove from the pan and set aside. In roasting residue fry onion golden brown, stir in tomato paste, cook briefly, then add broth and gravy, bring to a boil. Add meat and a little thyme. Cover pot, except for a gap and simmer over low heat until the meat are tender.
Rinse off beans and drain well. Peel tomatoes, remove stalk and seeds and cut into large cubes. Thicken sauce and season to taste with salt and pepper. Fold in beans, tomatoes and parsley and warm up.

 

         Side dish: noodles
     
 

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