Ingredients
500 g of beef shoulder meat
50 g salo
1 onion
1 tbsp (10 ml) sunflower oil
1/3 cup (70 ml) red wine
3/4 cup (150 ml) meat broth
1 clove garlic
1 tsp (5 g) flour
150 g small mushrooms
60 g butter
5 small heads onion
link herbs (thyme, parsley and bay leaf tied with white thread)
pepper
salt
Method
Beef cut into thin long strips that are placed in a porcelain bowl, add salt is sprinkled with pepper, cover with sliced onion, pour in the oil and the wine and leave to stand 3-6 hours. Salo is cut into strips, 5 cm long and 7 mm wide, fry in 20 g butter, add peeled small onions and fry until browned on low heat. Julienne salo and onions are removed in 20 g butter placed drained and dried meat and quickly fry on all sides. Sprinkle the flour, pour the strained marinade with the meat, boil half a minute. Make broth, add the link herbs and garlic Cover tightly with a lid and stew a very low heat until almost soft (about 2 hours). Washed mushrooms fried in remaining butter, add simultaneously with julienne of salo and onions to the meat and sauté for about half an hour. Before presenting remove garlic, herbs and relationship of the fat of the sauce.
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Difficulty
Difficult
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