541 | Stewed Beef à la Dufour.
—Prepare two pounds of small, square cuts of beef, brown them with two onions cut in square pieces, adding two tablespoonfuls of flour, cooking for six minutes. Stir well, and moisten with one quart of broth (No. 99), and one gill of tomato sauce (No. 205.) Put in also one pint of raw potatoes, cut in quarters, and let cook thoroughly for twenty-five minutes, with a bouquet (No. 254), a good pinch of salt and half a pinch of pepper, also one crushed garlic; then serve.