1) Peel and finely chop the onion with the rib of celery and the carrot scraped; flour the meat with 20 g of flour. Dissolve 30 g of butter in a saucepan, add the chopped vegetables and let them fry gently for 5 minutes.

2) Join the meat, brown it evenly, add the herbs linked together and the Red wine and let it evaporate. Pour 3 dl of water boiling water mixed with the concentrate of tomato, set of salt and cook the meat covered for 40 minutes on low heat.

3) In the meantime, dissolve the butter left in a saucepan, add the potatoes still hot and the milk, set of salt, pepper and cook for 2 minutes. Let it cool and mix theegg and the flour remained sifted with the yeast. Cook i pancakes, a few at a time, pouring spoonfuls of dough into a pan greased withoil 1 minute per side.

Serve hot with it stew.