Stufata— Florentine

Ingredients

• a pound of beef shin
• a sliced onion
• a tablespoon of flour
• two cups of soup stock
• half a tablespoon of conserve (No. 121)
• half a cup of tomato sauce
• salt
• paprika to taste

Method

1. 1

   Cut a pound of beef shin, from the bone, into small squares; fry a sliced onion in dripping; skim out and brown the beef; add a tablespoon of flour and, when brown, add two cups of soup stock, half a tablespoon of conserve (No.

2. 2

   121) or half a cup of tomato sauce, salt and paprika to taste.

3. 3

   Cover and simmer until tender, then pour over pieces of dried toast or boiled spaghetti in a deep platter.

Nutrition per serving

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 50. The excerpt below is the record exactly as published.

STUFATA— FLORENTINE Cut a pound of beef shin, from the bone, into small squares ; fry a sliced onion in dripping; skim out and brown the beef; add a tablespoon of flour and, when brown, add two cups of soup stock, half a tablespoon of conserve (No. 121) or half a cup of tomato sauce, salt and paprika to taste

Cook this with the app: pantry check, scaling, and the assistant.