800 g beef leg without bones
3 cloves garlic
2 tbsp tomato paste
2 tbsp cream
5 tbsp olive oil
1 sprig fresh basil (1 tsp dried)
1 sprig fresh oregano (1 tsp dried)
Cut the meat into small chunks and seasoned with pepper and salt. Fry in olive oil until browned. Add chopped onion and garlic. Meat stew under the lid to evaporate the liquid, then pour a cup of hot water and simmer another 40-50 minutes. Tomato paste diluted with a cup of lukewarm water and add to the meat with spices. Suffocating 10-15 minutes. Finally, add the cream and dish retired from the fire.