150g stewing beef
4 small onions
1/2 carrot
2 small potatoes
1 stick celery
1 tomato
2 cups of stock
2 cans of tomato juice
1/2 cup soya milk
3 bay leaves
plum liquor (umeshu)
To Serve
plain yoghurt
salt&pepper
chopped chives
light rye bread
garlic butter
black beer
Method
1. Marinate the beef cubes in plum liquor (umeshu) overnight in the refrigerator.
2. Next day heat some butter in a deep frying pan and fry meat.
3. Add stock, tomato juice and bay leaves to the frying pan. Boil, removing scum from the top.
4. Cut all vegetables into bite size pieces and add to pan. Simmer for 2-3hours on low heat.
5. Before serving stir in soya milk, salt and pepper. Remove bay leaves.
6. Serve with yoghurt and chopped chives.
*Warmed, light rye bread with garlic butter and black beer, go very well with this.
