Stufado Di Manzo Con Patate *

* Braised beef with potatoes.

Place the fresh pancetta in a large enough bowl and season precisely, then cover with red wine. Marinate for one hour. Remove the pancetta with a slotted spoon, save the marinade and turn each piece in the parsley to the other side. Place the pieces on top of the meat, roll the meat up and pin with four toothpicks.

Heat the oil in a casserole and brown the meat on all sides. Sprinkle the flour into the hot oil and make a roux, then pour in the marinade and mix. Make about four minutes until the alcohol evaporates.

Put the meat again in the caserolla form, add the tomato sauce and the clear soup. Season and cover with a piece of greaseproof paper, then put the lid on top. Steam for three hours, preferably in a warm oven at 160 degrees. Add the potatoes with a little more clear soup so that the contents of the pot including the potatoes are just covered. Return to the stove and cook for another 25 min. (or

until the potatoes are soft). Serve hot with sufficient bread and a strong red wine.

(Khb 12/97)

Our tip: Use high-quality red wine for a particularly fine taste!

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