Beef olives


Ingredients 11
Servings 6
Time

Ingredients

  • 9
    beef olives
  • 125
    ml
    cake flour
  • 80
    ml
    oil
  • 2
    large onions, chopped
  • 1
    clove garlic, crushed
  • 250
    g
    button mushrooms, sliced
  • 115
    g
    tomato paste
  • 100
    ml
    dry red wine
  • 100
    ml
    beef stock
  • 30
    ml
    brown sugar
  • 5
    ml
    origanum
 

Method

 
Coat beef olives in seasoned flour and keep the remaining flour. Heat oil and fry meat until well browned. Remove from pan and place in a casserole dish. Add onions and garlic to pan and sauté until transparent. Add mushrooms and cook for 1 minute. Remove and place in casserole dish over meat. Stir in remaining flour and cook over a low heat for 2 minutes. Add remaining ingredients, and a little water if necessary, and bring to the boil. Pour sauce over the meat and cover with a lid. Bake at 180 ºC for 60 minutes, or until tender. Serve on samp mixed with beans and chick peas.
 

Read more on: bake  |  beef
 

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