\u27a4<\/strong>\u00a0Ingredients:<\/strong><\/p>\n For the stew:<\/em><\/p>\n 1 kg silverside\/shank<\/p>\n 12 entire small yellow onions<\/p>\n 6-8 cloves of garlic<\/p>\n 300 ml white wine<\/p>\n 300 ml water<\/p>\n <\/p>\n For the Spaetzle (Saxon dumplings):<\/em><\/p>\n 4 eggs<\/p>\n Olive oil<\/p>\n 200 g flour<\/p>\n 2 knobs of butter<\/p>\n <\/p>\n \u27a4<\/strong>\u00a0Preparation mode for the angus silverside stew:<\/strong><\/p>\n Remove the Angus silverside\/ eye of round from its\u2019 bag and leave it for half an hour on the table, in order to reach room temperature, lightly dab the piece of beef with a paper towel to absorb the excess juices from its\u2019 surface. Heat a pan with olive oil over high heat. Meanwhile, cut the piece against the fibre in 1.5 cm thick slices and place them in a saucepan for browning. During the browning, season with salt and freshly ground pepper.<\/p>\n When the slices have the specific brown crust, turn them on the other side with a kitchen pliers without stinging them and reduce the flame. In the saucepan, near the beef, create enough room to add the onions and the garlic, crushed and cut into thin slices. Afterwards pour the white wine and mix altogether.<\/p>\n After everything has boiled for 2-3 minutes and the alcohol has evaporated, we add a glass of water, cover the pan with the lid and let it simmer for 30 minutes, then add the tomato juice and let it boil for another hour. When the stew is ready, the beef can easily break with the fork.<\/p>\n <\/p>\n \u27a4\u00a0\u0218paetzle (Saxon dumplings, recipe adapted by chef Daniel Joarz\u0103):<\/strong><\/p>\n In the meantime, prepare the spaetzle: boil some water in a pot and prepare the paste: mix well the eggs with a little olive oil and add flour, until you get a soft dough. Pour the dough on a wooden chopper and with a long blade knife divide the dough into long strips that you push from the chopper into the pot with boiling water. Let the spaetzle boil for 1 minute, then remove them from the pot with a scoop and immerse them in a bowl with cold water to stop them from boiling.<\/p>\n Heat the pan a little with 2 cubes of butter flavoured with garlic and a little olive oil. Put the spaetzle in it and season with salt and pepper. Add a little parsley, thyme and finely chopped green onions, after the spaetzle have been browned. Stir a little the spaetzle with the herbs and turn the fire off. Serve the stew with the spaetzle; they will soak in the sauce of the stew and form together a delicious dish.<\/p>\n <\/p>\n \u27a4<\/strong> You can find Angus beef topside in the\u00a0<\/strong>Kid Pack<\/a>\u00a0and in the\u00a0<\/strong>Family Pack<\/a>. Order them from\u00a0<\/strong>HERE<\/a> !<\/strong><\/p>\n \u27a4<\/strong> E<\/strong>njoy your meal!<\/strong>
\n* video recipe for 5 servings, created by chef Joarz\u0103 Daniel, ambassador of Sibiu Gastronomical Region 2019<\/p>\n