Beef with celery

1. 

beaf shank 3.3 lb (1500 g)

Wash the beef and cut it into larger, coarser pieces.

2. 

sunflower oil

Put the meat in a hot deep pan with a little oil and fry it on both sides.

3. 

Put the meat to a deep baking dish.

4. 

celery 1.8 lb (800 g) • sunflower oil 2 tbsp • ground white pepper 0.5 tsp

Peel the celery and cut it into cubes. Put it in a pan in which you fried the meat, add spices and fry the celery for 5-8 minutes.

5. 

onion 3.5 oz (100 g)

Peel the onion, cut finely and add to the celery. Stir and fry together for 5 minutes.

6. 

ribbed 1 pc

Wash the celery stalks and finely chop ...

7. 

salt 1 tsp • Provençal pepper 1 tbsp • beef stock 1.7 cup (400 ml)

... add them to the pan, mix, salt, season and pour broth.

8. 

tomato paste 6.75 tbsp (100 ml) • dry white wine 10 tbsp (150 ml)

Add a little tomato paste mixed in the wine. Cook together for 5 minutes ...

9. 

... and then put the vegetables on the meat. Close the baking dish and bake in an oven at 670°F (355°C) F (355°F (180°C) C) for 90 minutes.

10. 

After mentioned time, take vegetables from the meat.

11. 

Cover the meat with water as needed. Bake uncovered for 20-30 minutes till soft.

12. 

Mix the vegetables smoothly with an immersion mixer.

13. 

unsalted butter 0.75 oz (20 g) • whole milk 3.5%

Add butter and warm milk into the finished celery sauce.