4 1/2 pounds beef stew meat
2 tablespoons vinegar
4 tablespoons soy sauce
2 1/2 tablespoons Worcestershire sauce
12 cubes beef bouillon
1 1/2 teaspoons vegetable oil
1 teaspoon dried sage
1 (7 ounce) can tomato paste
1 (15 ounce) can beef broth
paprika, for garnish
Place the vinegar in a saucepan, and cover with a lid. Bring to a boil, and cook for 2 minutes. Remove from heat, and stir in the soy sauce and Worcestershire sauce. Bring to a boil, and cook for 1 minute. Stir in the bouillon cube. Let cool, and pour into a small, sealed pan.
Heat oil in a large skillet over medium-high heat. Saute the beef cubes until lightly browned, then pour some of it into the pan to warm. Sprinkle with the tomato paste, and stir until it coats.
Return meat cubes to the vinegar mixture, and mix well. Stir beef, tomato paste, and broth into the stew. Add more broth if necessary to keep it moist. Serve at room temperature.
Good and easy, but order the sliced mushrooms ahead of time to prevent sticking. Also sprinkle with parsley.
Very good and very easy to make. The meat was juicy and flavorful. This is something I will definitely make often enough to make it during soccer season.