2 to 3 lbs. brisket or round of beef
Drippings for sauteing
2 tbsp. butter
1 chopped onion
1 chopped carrot
1 tbsp. chopped parsley
1/2 c. diced celery
1 c. canned tomatoes
Salt & paprika

Cut the meat into cubes; brown in hot frying pan with drippings. Stir the meat so it will cook quickly and not lose its juices. Tender cuts can be cooked whole. Remove the pieces to a closely covered kettle that can be used either on top of the range or in the oven. Rinse the pan with a quarter cup of boiling water to save all browned bits, and pour this over the meat. Cover tightly and cook slowly for 2 hours.

For the Sauce: Melt butter or other fat and brown the onion and carrot in it. Add parsley, celery and tomatoes. Heat thoroughly. Add seasonings. Pour the sauce over the meat and continue cooking for 1 hour.