Friday, January 05, 2007

Beef Sofrito

1 lb. stew beef cubes

2 Tbsp butter [or olive oil]

1 medium onion, chopped

1 clove garlic, chopped

[dry or fresh hot pepper]

1 Tbsp flour

1/4 tsp black pepper

1/2 tsp dried thyme

1 tsp dried parsley

1 carrot, sliced “paper” thin

1 celery stalk, sliced “paper” thin

8oz. can tomato sauce

1 cup (8oz.) chicken broth

1/4 cup sour cream or ½ & ½


Toss onion in bowl with flour & spices. Open cans and ready tomato, broth & cream.

Melt 1 Tbsp butter over medium-high heat. Fry beef cubes until just browned.

Transfer beef to plate. (You may choose to slice up beef in spare time during next steps.)

Add remaining 1 Tbsp butter to skillet.

Add onion and sauté until beginning to soften, or brown, about 3-10 minutes.

Transfer onion back to bowl.

Add carrot & celery (or bell pepper) and sauté until soft or browning.

Add tomato, broth, cream mixture. Stir.

Return beef (and juices) to skillet.

Boil at medium heat until sauce thickens to liking. Reduce heat to low. Cover until beef is thoroughly stewed.

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