Cut the beef
into cubes, season it with salt and pepper and coat lightly in flour.
Fry with plenty of hot olive oil until golden all over.
onion and cut it into very fine rings.
carrots and cut them into slices. Add both vegetables to the meat, and
tomato purée, mix well and cover with the stock and the red wine.
pot and leave everything to cook together on a low heat until the meat
meat and pass the sauce through a sieve.
sauce on a high heat until it thickens. Add the meat, leave to simmer
for a while, add the peas and serve.
and julienne cut the potato (into matchsticks).
non-stick frying pan and form thin wafers out of your potato
Golden on each