Ingredients (6 servings)
1 1/2 to 2 K of beef prepared as Roastbeef (goose, black pulp, cuerito or beef chicken)
6 cloves of garlic
3 tbsp. of English sauce
1 k fresh sliced mushrooms
3 diced onions
1/2 Cup red wine
1/2 Cup beef consommé
1 1/2 CDA. of cornstarch
3 laurel leaves
4 tbsp. of oil to gild the meat
Salt and freshly ground black pepper to taste
60 Minutes
Preparation
Buy a piece of meat in the market for Roastbeef.
Dress the meat with crushed garlic, salt to taste and the English sauce.
Leave to marinate for two hours to take pleasure.
Heat the Cauldron.
Add two tablespoons of oil.
Brown the Roastbeef for four minutes on each side and remove.
In the same cauldron, add two tablespoons of oil to sweat the chopped onions.
Add the well-washed and chopped mushrooms into slices.
Lastly, add red wine, laurel leaves, beef broth, salt and freshly ground black pepper to taste.
Cook for ten minutes. If the sauce is very liquid, thicken by adding the cornstarch diluted in a quarter cup of cold water.
Ten minutes before serving, place the meat in the sauce and heat all together.
Slice with a well-sharpened or electric knife.
They must be fine.
Serve with separate mushroom sauce.
Accompany with mashed potatoes, vegetables in julianas or white rice.
Note: The meat of the Roastbeef must become pink. Do not exceed your cooking.
