Estouffade à la Provençale (Provençal Beef Estouffade)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Estouffade de Bœuf
- 500 grammes tomatoes
- white wine
- 250 grammes stoned olives
Instructions
- Prepare the Estouffade de Bœuf exactly as in the preceding recipe, using white wine in place of the red wine.
- Add 500 grammes of tomatoes to the Estouffade.
- Increase the final garnish by 250 grammes of stoned olives.