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Beef stew in red wine ingredients:
• 1.5 kg beef shank
• 1/2 cup flour
• 1/2 cup finely chopped onion
• 2 cloves of garlic
• 4 large carrots
• 1 cup of tomato juice
• bay leaf
• 1 cup of red wine
• 20 heads of shallots
• 20 smaller mushrooms
• 500 g of chickpeas
• oil for frying
Beef stew in red wine preparation
Cut the meat into nice, medium-sized cubes, roll it in flour and fry it in hot oil until it is lightly browned. Clean the carrot and cut it into rings, then fry it with chopped onion and garlic in hot oil, and then add it to the meat. Also add to the meat all the remaining ingredients except chives (small heads of onions, you can also use the white parts of spring onions when spring onions are in season), mushrooms and chickpeas. Pour everything with water to cover and simmer for about two hours in the oven at a temperature of 180 degrees. At this stage, you can cool the dish and leave it in the refrigerator until serving. Before serving, clean onions, mushrooms and chickpeas are added to the dish and the dish is baked for another 30 minutes in the oven. This amount is enough for eight people. It is served warm in the dish in which it was prepared with boiled potatoes or rice.
Steak with Mushroom Cream Sauce
You will need: 800 grams of white chicken fillet. 2 bags of mushroom soup from any manufacturer. 500 ml of sweet cream. Beat each steak slightly and then roll each one well on both sides in the contents of the bag. (do not dilute with water, but dry as it is). Place in an ovenproof dish. Pour sweet cream over the complex schnitzels. If you have soup left, sprinkle it over the sweet cream, but first try to make sure it’s not too salty. Place in a heated oven and bake at 180-200 degrees for 45 minutes.
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