The name may be difficult, but the preparation is easy.
Two tablespoons of olive oil
Two larger slices of bacon
1 and a half cups of carrots cut into cubes
1 kilogram of chuck or rump steak cut into thin slices
Salt and pepper to taste
Two medium onions, chopped not too finely
One crushed garlic clove
250 grams of mushrooms, chopped
Half a bottle of red wine, such as Burgundy
One-third cup of brandy
The name may be difficult, but the preparation is easy.
Two tablespoons of olive oil
Two larger slices of bacon
1 and a half cups of carrots cut into cubes
1 kilogram of chuck or rump steak cut into thin slices
Salt and pepper to taste
Two medium onions, chopped not too finely
One crushed garlic clove
250 grams of mushrooms, chopped
Half a bottle of red wine, such as Burgundy
One-third cup of brandy
Drizzle the olive oil into a casserole and add a slice of bacon
Add the carrots and cover them with a layer of sliced meat, roughly one-third of the total amount
Sprinkle with salt and pepper
Place the onions, garlic, and mushrooms on top of the meat
Cover with another layer of meat and sprinkle with more salt and pepper
Top with the remaining onions, garlic, and mushrooms, cover with a final layer of meat, and finish with the second slice of bacon
Pour in the brandy and red wine over everything
Season with a little more salt and pepper
Place the pot over high heat and when it starts to simmer, reduce the heat
Cook for three and a half hours, allowing it almost not to boil.
