Chuck Steak and potato

medium 4 persone 90 minutes

1 kg. potatoes - 600 grams 1 in cubes chuck steak - 400 grams tinned peeled tomatoes - one onion, sliced and chopped � half glass of white wine - 50 grams butter - teaspoon tomato pur�©e - sprig rosemary - clove garlic (unpeeled) - olive oil and butter - pinch of salt and pepper.

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1. Lightly fry the meat in a large frying pan in the oil and butter until the surface browns. Add onion and leave on heat so that the onion turns transparent, adding a little white wine every so often to prevent the onion from frying.
2. After 5 mins add the tomato pur�©e, stir, and pour in the tinned tomatoes, and a pinch of salt and pepper. Cook on a medium heat or flame for half an hour.
3. To prevent the sauce from burning add a few tablespoons of water now and then.* Peel the potatoes and cut into bite sized pieces. Add the potatoes, the rosemary and the garlic to the frying pan and add water to cover. Continue cooking for another 30 minutes.

   

*The water must cover the potatoes!
**The potatoes are done when you can easily stick a fork in them.

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