Ingredients:
- fillet of beef - 800 gr.
- mushrooms - 300 gr.
- chicken broth - 1 l
- white wine (dry) - 1 stack.
- onions - to taste
- bouquet Garni - 1 PC.
- wheat flour - 1 Dec. L.
- olive oil - 5 tbsp
- salt - to taste
- black pepper (ground) - to taste
- garlic - 1 tooth.
- parsley - 8 sprigs
Preparation:
- Cut the meat into pieces of medium size, by deleting all before the film.
- Chop spring onions.
- Heat 3 tbsp olive oil in a saucepan with a thick bottom, put the onion and the pieces of veal.
- Sauté over high heat, stirring frequently, 10 min.
- Then sprinkle with flour, stir, reduce heat and cook for another 3-5 min.
- Pour in the broth and white wine, add the bouquet Garni and leave to stew on low heat under the lid, about 1.5 hours.
- Meanwhile prepare the mushrooms: wipe them with a cloth and cut into thick slices.
- In a clean skillet, heat the remaining olive oil, put the mushrooms and over high heat saute, stirring occasionally, until Golden brown, about 5 min.
- Put the mushrooms in a saucepan with meat, add salt, pepper, reduce heat to low and simmer another 30 min.
- Before serving, sprinkle the meat with chopped garlic and parsley.
Bon appetit!