This stew doesn’t come from California but from the man who is considered the father of the Italian cooking, Pellegrino Artusi.
He was born in Forlimpopoli, a small city near Forlì, in the heart of Romagna; Forlimpopoli is also home of my best friend and I sometimes hang around when there is the big feast called Festa Artusiana dedicated to him.
It’s very simple, made with cheap ingredients but it turns out nourishing and tasty.
I served it for Christmas lunch but I had no time to post it before; everybody liked it a lot with a good spoonfull of mashed potatoes.
- 25 oz lean beef in one piece
- 1.7 oz butter
- 1 cup milk cream
- 1 cup water
- 1-2 tabsp strong vinegar
- 1 white onion
- 1 big carrot
- sal t& pepper to taste
- Sauteè meat in a pan with butter and chopped onion and carrots.
- When the meat is gold add vinegar, let it evaporate then add water and cream.
- Let it cook un low fire for about three hours, if liquid isn't enough add a little water.
- When meat is cold slice it and serve re-heated with the blended sauce.