Beef with Prunes

1. 1 Garlic≈ $10.00 per kg 5 g
2. 2 Pepper mix 2 g
3. 3 Hard cheesepack 200 g ≈ $2.64 13 g
4. 4 Dry red winepack 750 ml ≈ $9.00 8 ml
5. 5 Walnutspack 150 g ≈ $4.00 30 g
6. 6 Stewing beefpack 600 g ≈ $11.36 100 g
7. 7 Prunespack 200 g ≈ $3.50 30 g
8. 8 Sour cream 15%pack 300 g ≈ $1.60 8 g
9. 9 Salt 2 g
10. 10 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Slice beef across the grain into ½–⅝-inch (1–1.5 cm) thick cutlets

2. Pound each cutlet on both sides until pliable

3. Arrange on a baking sheet, seasoning each with salt and pepper

4. Drizzle each piece with 1 tbsp red wine

5. Slice prunes⁷ into thin matchsticks

6. Finely chop walnuts⁵ and garlic¹

7. Sprinkle prunes⁷ and walnuts⁵ evenly over the beef

In short

• In the planner this dish is cooked for two days: reheat on day two.