The meat is seasoned or marinated 4 hours in advance or the day before; before this, it should be trimmed. The leftover meat is cooked in water for 45 minutes.
Remove from heat, blend, and strain. The juice is heated, red wine is added, and a roux is prepared.
In a separate pan, slice the mushrooms into eighths, sauté with onion, bell pepper, and a bit of garlic and margarine, then add to the sauce.
Meanwhile, place the meat in the oven for 1 hour, remove it to the sauce, let it reduce, and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?