Ingredients

1 (3 pound) beef eye round
2 to 3 tablespoons vegetable oil
4 to 5 Spanish onions, chopped
2 cups beef broth
4 bay leaves
6 to 8 large potatoes
20 prunes
3 large cloves garlic, crushed
Chopped dill, to taste
Salt and pepper
1 1/2 pounds puff pastry

Instructions

Trim beef from bones and cut into 3 to 4-inch pieces.
To a pot of boiling water, add the beef and boil until no longer pink. Drain.

Heat oil over medium heat until hot in a Dutch oven or stock pot, add chopped onions and brown evenly. Add the

beef, broth, and bay leaves, cover tightly and simmer 2 hours.

Preheat the oven to 375 degrees F.

Peel the potatoes, cut into 4-inch pieces and fry until golden brown and tender in oil that has been heated to
350 degrees F. Drain on paper towels.
Cut puff pastry into pieces that will fit over 6 ovenproof bowls. To the bowls, add beef cubes, sauce, prunes,
potatoes, garlic, dill, salt and pepper and cover with dough. Bake for 20 minutes, until pastry is golden
brown.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a
restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot
make any representation as to the results.