Bovine cut-up tomato stew

Name: Bovine cut-up tomato stew
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Garlic clove; 3 red onions; 1 Perennial celery; 150 g yellow cherry tomatoes; 600 g Fillet of beef; 1 TABLESPOON clarified butter; 125 ml dry red wine; 1 glass (400 ml) Beef stock; 100 g Whipped cream; 2 TABLESPOONS Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 1 pinch Sugar; 1/2 glass (53 ml) green peppercorns; 1 TABLESPOON Oil; 1 package (325 g) Gnocchi (from the refrigerator); 7-10 Tbsp pink berries

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Garlic clove
3 red onions
1 Perennial celery
150 g yellow cherry tomatoes
600 g Fillet of beef
1 TABLESPOON clarified butter
125 ml dry red wine
1 glass (400 ml) Beef stock
100 g Whipped cream
2 TABLESPOONS Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
1 pinch Sugar
1/2 glass (53 ml) green peppercorns
1 TABLESPOON Oil
1 package (325 g) Gnocchi (from the refrigerator)
7-10 Tbsp pink berries

Directions

1
Peel the garlic and press it through a garlic press. Peel the onions and cut them into slices. Clean and wash the celery and cut into fine strips. Clean and wash the tomatoes. Wash the meat, dab dry and cut into strips.
2
Heat clarified butter in a large pot. Brown the meat all around. Add the onion, garlic and celery and fry until transparent. Deglaze with red wine, beef stock and cream. Stir in tomato paste. Season to taste with salt, cayenne pepper and sugar. Drain and add green pepper. If necessary, cut tomatoes in half and add. Simmer for 5 minutes. In the meantime heat oil in a pan and fry gnocchi in it until golden brown all around.
3
Season to taste with salt, cayenne pepper and sugar. Drain and add green pepper. If necessary, cut tomatoes in half and add. Simmer for 5 minutes. In the meantime heat oil in a pan and fry gnocchi in it until golden brown all around. Add the gnocchi to the shredded gnocchi and fold in carefully. Garnish with pink berries