2 kg of alcatra
4 tablespoons of salt
2 tablespoons of black pepper
1 sprig of rosemary
1 onion sliced into rings
2 cups of dry white wine
1 cup of vinegar
2 tomatoes, seeded and peeled
1 cup of orange juice
1 tablet of beef broth dissolved in 1/2 liter of water
50g of grated Parmesan cheese
40g of bacon strips
1 cup of heavy cream
1 tablespoon of cornstarch (dissolved in 1/2 cup of water)
1 pinch of paprika
2 kg of alcatra
4 tablespoons of salt
2 tablespoons of black pepper
1 sprig of rosemary
1 onion sliced into rings
2 cups of dry white wine
1 cup of vinegar
2 tomatoes, seeded and peeled
1 cup of orange juice
1 tablet of beef broth dissolved in 1/2 liter of water
50g of grated Parmesan cheese
40g of bacon strips
1 cup of heavy cream
1 tablespoon of cornstarch (dissolved in 1/2 cup of water)
1 pinch of paprika
Clean the beef and make as many incisions as there are strips of bacon
Stuff the bacon into the incisions
Season with salt and pepper
Put it in a bowl, add rosemary, onion rings, wine, and vinegar
Prepare for tomorrow and leave in the refrigerator
Place 1/2 cup of oil in a Dutch oven
Add the beef without the herbs and let it brown on all sides
Add the herbs that the beef was marinating in, tomatoes, broth, orange juice, and Parmesan cheese
Cover and let the beef cook until tender
Remove the beef from the pot and pass the juices through a liquidizer
Pass through a sieve
Put in a Dutch oven
Add cornstarch dissolved in water
Stir until it thickens slightly
Add heavy cream and paprika, then serve with the beef.
