INGREDIENTS:
½ kg Beef flank (kamto), cut into chunks
150 g Marble potatoes Each piece cut into chunks with peel then fried
2 tbsp soy sauce
2 tbsp Red wine
4 cloves garlic, crushed
1 large onion, sliced
1 stalk celery, sliced
1 pouch (200 g) tomato sauce
100 grams carrot, sliced
1/3 cup whole kernel corn (canned)
½ Cup button mushrooms (canned)
¼ cup frozen peas
PROCEDURE:
1. Season beef with 3/4 tsp fine salt, 1/8 tsp pepper, soy sauce and red wine. Drain, reserve any marinade. Brown meat pieces in oil. Set aside.
2. Using the same oil, sauté garlic, onion and celery. Add beef, 1-1/2 cups water, reserved marinade and tomato sauce. Cover and simmer over low heat for 1 hour or until beef is tender (add more water if needed).
3. Add carrot, peas, corn and mushrooms. Cover and simmer for 10 minutes. Stir in potatoes.
Makes 5 SERVINGS
