Ingredients : 50 g butter or margarine 2 tbsp oil 1 large onion 4 cloves of garlic 1 carrot 2 tbsp white celery 1 bunch of aromatic herbs 1/2 cup of broth 250 g lean meat (rump or shoulder) in strips or minced 1 can of natural tomatoes 1/2 glass of red wine 2 bay leaves oregano salt pepper
Preparation : Put 50g of butter with 2 tablespoons of oil in a frying pan and sauté 1 finely chopped large onion, 4 crushed garlic cloves, 1 finely julienned carrot and 2 tablespoons of chopped celery stalk. Add a sprig of herbs, 1/2 cup of broth and let it boil for a few moments. Add 250g of defatted and chopped rump, stir a little and add 1 can of finely chopped natural tomatoes with their juice, continue cooking until the meat is ready, adding more broth if necessary. Add 1/2 glass of red wine, 2 bay leaves and let it boil until the alcohol evaporates. Let the sauce thicken, remove the bay leaf and season with oregano, salt and pepper.
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