Buey a La Sevillana

Beef à La Sevillana

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

This dish consists of either roasted or stewed beef, with a garnish of the bottoms of artichokes, blanched in boiling salted water, stuffed olives, poached for a few minutes in boiling water, and plain boiled potatoes, previously shaped in small rounds, and sprinkled with a few drops of oil and chopped parsley.