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4 Serves
68 Mins
Season the beef generously with salt and black pepper on all sides.
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AlgerianVitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
20 µg / 400 µgCalcium
44 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
23 mg / 420 mgPhosphorus
62 mg / 1,250 mgPotassium
318 mg / 4,700 mgSodium
2826 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
2 g / 28 gSugar
14 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
21 gAlcohol
0 g
Heat olive oil in a heavy-bottomed pot over medium-high heat and sear the beef until browned on all sides.
Remove the beef, add chopped onions to the pot, and sauté until translucent. Stir in flour to create a light roux.
Whisk in the tomato sauce and beef stock, then return the beef to the pot. Simmer covered until the meat is tender.
Adjust the seasoning with salt, pepper, and sugar to taste, then rest the beef before serving.
1
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Czech