Beef, California Style
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g lean boneless veal or beef
- g butter
- dl cream (panna)
- dl water
- spoonful strong vinegar
- onion
- carrot
Instructions
- Brown the meat with butter, onion wedges, and carrot pieces, seasoned with salt and pepper.
- Add the vinegar, then the water, then the cream.
- Simmer about three hours, adding water if needed, and serve sliced with the sieved juices; serves five or six.