Ingredients
| 3 Tbsp | Clarified butter |
| 400 g | Stewing beef, thick flank, diced (Main) |
| 1 | Onion, diced |
| 1 tsp | Caraway seed |
| 2 tsp | Salt |
| 4 | Garlic cloves, finely chopped |
| 1 tsp | Ground paprika |
| 4 sprigs | Fresh rosemary, leaves stripped |
| 1 Ltr | Beef stock, low-salt |
| 2 Tbsp | Tomato paste |
| 600 g | Potatoes, peeled and diced |
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Directions
- In an electric frypan, heat the butter or lard and brown the beef until nicely coloured. Add the onion, caraway seeds, salt, garlic, paprika and rosemary and cook until the onions are coloured.
- Add the beef stock and tomato paste, bring to the boil and simmer, covered, for one-and-a-half hours.
- Add the potatoes and simmer, covered, until they are just cooked - about 25 minutes. Serve with a quick stir-fry of savoy cabbage, bacon or speck, white vinegar and parsley.
