Ingredients
- 1 Kg beef (priest's hat cut)
- 200 g flour 0
- 180 g fresh milk
- 100 g of tomato pulp
- 50 g chopped parsley
- 50 g butter
- 50 g Parmesan cheese DOP grated
- 2 pcs bay leaves
- 1 pc carrot
- 1 pcs of celery stalk
- 1 pc onion
- 1 pc egg
- 1 pc yeast sachet for pies
- tomato concentrate
- Red wine
- Juniper berries
- cloves
- extra virgin olive oil
- salt
For the recipe of stew with aromatic sandwich crust, finely chop celery, carrot and onion and brown them in a cast iron pot (ø 27 cm) for 8-10 minutes with a drizzle of oil, 3 juniper berries, bay leaf and 2 cloves; at the end eliminated spices and odors; add the diced meat and brown for 8-10 minutes. Blend with 1/2 glass of wine. Add the tomato pulp, 2 tablespoons of tomato paste, salt and cook, covered, for 50 minutes. Meanwhile, prepare the sandwiches, mixing the butter, very cold, in small pieces, the parsley, the flour, the yeast, the milk and the Parmesan.
Knead the dough until it is homogeneous: it will remain a bit sticky. With floured hands shape it into balls of 30-35 g and place them on a plate lined with baking paper. Brush them with the beaten egg and place them in the saucepan on the stew, covering it completely. Bake at 200 ° C for 20-25 minutes. Turn out and serve immediately: it is an excellent single dish, which children like too.
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