INGREDIENTS (6 people)
1 1/2 Kg of lean meat without fat, cut into 2 cm cubes
2 chopped onions
3 cups red wine
4 laurel leaves
1 Cda. of thyme
3 tbsp. of oil
3 Sliced carrots
6 cloves of garlic
1 cup beef broth
1 PK. Tocinetas 250 g
1 bottle of onions in pickle
500 g. Fresh sliced mushrooms
Beurre mania Sauce
3 tbsp. of butter
1 Cda. of flour
Salt and freshly ground black pepper to taste
Preparation
Macerate the meat in a deep glass bowl, with chopped onions, crushed garlic, wine, salt, pepper, thyme, bay leaves and sliced carrots. Let stand for five hours, turning from time to time. Drain the meat and seal it on all sides, Dorándola in an iron cauldron or in a thick-bottomed pot with hot oil and butter. Add the preparation where you macerated and the consommé. Cook over medium heat for two hours. Fry the tocinetas in a frying pan. Add onions and sliced mushrooms to the same oil. When the meat is soft, add the previous sauté and cook for half an hour. Prepare the sauce Beurre mania: Mix the flour with the butter and gradually add to the sauce to give it softness and thickness. If the meat has dried a little, add more consommé or red wine. Accompany with boiled potatoes or pasta to your liking.
