Ingredients
- Beef fillet: 700 gm (diced)
- Olive oil: a tablespoon
- Onions: 1 piece (chopped)
- Garlic: 3 cloves (crushed)
- Chicken broth: one and three quarters of a cup (or meat)
- Water: a cup and a quarter
- Tomato paste: a quarter cup
- Mushrooms: 3 cups (chopped slices)
- Vegetable broth: cube
- Dried herbs: 1 teaspoon (ground)
- Starch: 4 tsp
- Salt: a quarter of a teaspoon
- Black pepper: a quarter of a teaspoon
- Cold water: 2 tbsp
How to prepare
- Stir the meat in a nonstick saucepan over medium heat, add oil, and stir until brown.
- Remove the meat from the saucepan and set it aside.
- In the same pot, add the onion and garlic and stir for 3 minutes, then add the mushrooms and stir for 5 minutes.
- Add the water, tomato paste, broth, stock cube, herbs, salt and pepper and mix well.
- Return the meat to the saucepan and leave the mixture to a boil, then reduce the heat, cover the pot and leave it for an hour until the meat is tender.
- Mix the starch with cold water in a plate, add the mixture to a saucepan, and stir until it boils for two minutes until the mixture becomes thick.
- Pour the limes into a serving dish and serve hot, along with rice or noodles to taste.
Tags
Fish and meat