1 kg of cubed beef 25g butter 2 sliced onions 500ml stock 2 tablespoons chopped marjoram 2 tablespoons chopped parsley 1 tablespoon thyme 6 chopped sage leaves 4 chopped anchovy fillets and the grated rind of 1 lemon
In a heavy skillet, fry the beef in the butter until nicely browned. Remove it from the pan and throw in the onions and saute until golden. Pour in the stock and when boiling, mix in the herbs, the lemon rind, anchovy fillets and the browned beef. Cover and simmer on low heat for 1 hour.
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