- 600 g Beef brass
 - Vegetable oil 30 ml
 - Onion (100g) 1 pc.
 - Corn flour 4 g
 - Dry red wine (table) 200 ml
 - Sea salt ¼ tsp
 - ¼ tsp dried basil
 - ¼ teaspoon Oregano


Stew turns out very soft, fragrant due to the use of wine in the process of quenching. Of course, the recipe is most suitable for beef, but also can cook and other meat.
Pieces of meat, cut oblong slices across the grain, put loosely on the hot pan.
Fry on all sides until crisp.
Put the meat in another bowl, and fry in a pan for 1-2 minutes, sliced ​​onion rings quarter-together with a teaspoon of corn flour.
Then pour in the wine and bring it to a boil.
Return the meat to the pan.
Top up with boiling water or broth so that it almost covered the meat, season with salt, add spices and simmer, covered over low heat for about an hour.
Cooked meat should be soft and fragrant. Serve it with vegetables or other light garnish.


See also

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