Braised veal with celery

750 g beef (brisket with a rib bone)

750 g celery

125 ml vegetable oil

1 golka onions

1/2 Cup red wine

2 tbsp. tomato puree

1 tbsp. flour
what kind of flour should I choose? we'll show

1 tsp. sugar

greens

pepper, salt

Cut the meat in cubes 2 per serving, RUB the salt, vegetable oil fry until Browning, add finely chopped onions, tomato paste, pour 1 liter of warm water, pour in the wine, mixed with flour on medium heat to boil.

Celery cleaned, washed, cut into cubes no thicker than 1.5 cm, in hot oil over high heat, fry, put in a pan, pour the remaining meat sauce, until ready to boil on a slow fire.

Take a small saucepan, add sugar, add a spoonful of water, turn on the heat, bring the sugar to a light brown color, remove from the stove, pour 1 tbsp. of warm water, pour over the celery, add the meat from the other pan, then 10 minutes, place in a preheated medium temperature oven.

Served braised veal with celery hot, sprinkled with parsley.