Ingredients
- 3 eggs (hard boil)
- 3 bay leaves
- 1 green onions for sherry (chopped garnish)
- 1 lemon seed
- 1/2 tasso (minced)
- 1,400 ml beef stock
- 900 gr stewing beef (lean)
- 230 gr tomatoes peel
- 180 gr onions (chopped)
- 110 gr butter
- 95 gr carrot fine (chop)
- 75 gr celery (chopped)
- 65 gr flour
- 16 ml worcestershire sauce
- 12 gr tomato paste
- 4 gr cayenne pepper
- 3 gr pepper (white)
- 2 gr parsley (fresh chopped)
- 2 gr leaf thyme (dried)
- some garlic
Heat butter in heavy sauce pan, brown beef cubes and remove. Add flour and cook while stirring until roux is medium brown. Add onions, celery, carrots and garlic and cook for 5 minutes until soft. Add meat and all remaining ingredients except eggs, green onions and sherry. Stir to blend and simmer until meat is very tender, about 1- half hours, add a little water if needed during cooking. Taste for salt and pepper and, if desired, Tabasco. Add eggs and cook for 5 more minutes. Garnish with green onions and pass the sherry.