Amazing , huh?
The meat is very tender and the juice is full with flavor, perfect for beef.
I know is not a very quick recipe, but is extremely GOOD.
2 (500g) beff round steaks, cut in 4 pieces
1pound (400g) tricolor baby creamer potatoes, whole
2 small onions, chopped
1 parsnip, sliced
2 (400ml) cups water
1 (200ml) cup white wine
1 cub beef bouillon
3 bay leaves
2 tablespoons olive oil.
1 tablespoon cornstarch
1 tablespoon mustard
1 cup parsley,chopped
1.In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Add onions, cook until are tendet, about 5 minutes. Take off the onions and set aside.
2.In the same pan add 1 more tablespoon oil and the beef. Cook for 15 minutes to drop a little juice from the meat.
3.Place over meat the onions, parsnip, bouillon cub, thyme, bay leaves,water, wine,salt and pepper. Cover and leave it on medium heat for 1 hour and 15 minutes.
4.Place potatoes over the beef and leave them until they are cooked .Add same more water if needed.
5.When meet is tender and potatoes are cooked remove everything from the skillet and leave just the gravy. Add cornstarch , mustard until combine. In the end place parsley and mix.
6.Place the meat on a plate next to the potatoes and pour the sauce over it.
Note: You can use very well the dark beer instead the wine.