Products Needed:
1 lb flesh beef
2 carrots
1 leekstalk
6 potatoes
1 celery root
2 tbsp vegetable oil
2 cups meat stock
1|2 cup white wine
2 tbsp fruit vinegar
1 bay leaf
sugarto taste
black pepper, salt to taste
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Directions: Cut beef into cubes and fry in oil until golden crusts.
Mix stock with wine and vinegar, bring the mixture to boil.
Cover the beef with prepared mixture and stew over 1 hour.
Shred carrot, leek and potatoes, add to the meet and stew for additional 30 minutes. At the end of stewing, salt and pepper the dish, add bay leaf and sugar.
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