How to make
Heat a little oil or olive oil in a medium sized pot. Cut the onions and the meat into cubes. Fry the meat for 2-3 minutes then add the red wine, cumin and 1 teaspoon black pepper, salt it but do not overdo it. Wait for 2/3 of the wine to boil off.
Meanwhile, chop the mushrooms and onions into thin strips. Add them to the meat and cook for about 3-5 minutes until the mushrooms and onions soften. Add a can of tomatoes and cook for another 1-2 minutes. Pour in about 8 1/3 cups (2 liters) of water and mix. Cut the carrots and potatoes into cubes. Add them to the other products.
Chop the garlic and add it as well. Add the stocks along with the spearmint, remaining black pepper and parsley. Leave on high heat to boil for about 20-25 minutes until the potatoes and carrots become tender. Pour in soya sauce. Add salt to taste.
Beat the flour in a little water and add it in a trickle while constantly stirring. Leave for 2-3 minutes to boil and voila, the dish is ready. Serve in a deep dish with toasted bread. Bon appetit!
