梅乾炖牛肉

2磅瘦骨肉牛肉，2英寸立方体盐和胡椒去调味；

 

1个洋葱去皮，切碎；

 

3个小西红柿，切碎（罐头的也可以）；

 

1茶匙甜椒，多味；

 

1根肉桂棒；

 

1片月桂叶；

 

1杯鸡精；

 

1杯梅乾；

 

1汤匙雪利酒醋或其他醋

切好的荷兰芹叶子为装饰；

 

 

 

Place a deep skillet or casserole that can be covered over medium-high heat, and add oil. Brown meat well on all sides, seasoning with salt and pepper, for 10 minutes; remove with a slotted spoon.

 

 

In same pot over medium-high heat, sauté onion and tomatoes with a large pinch of salt and some pepper. When they soften, about 5 minutes, stir in paprika, cinnamon, and bay leaf. Return meat to pan, and add stock and wine; bring to a boil, then lower heat, cover, and simmer for 30 minutes. If mixture starts to dry, add a little water or stock.

 

 

Remove cinnamon and bay leaf, and stir in sugar and prunes. Simmer until prunes and meat are soft, another 30 to 45 minutes. (Dish can be made in advance to this point; let sit for a few hours, or cover and refrigerate for up to a day before reheating and proceeding.) When meat is very tender, uncover pot and add vinegar; if necessary, raise heat so sauce thickens and becomes glossy. Season to taste with salt and pepper, and serve hot, garnished with parsley.