Ingredients for
4 persons:
500 gr shoulder of beef small slice
150 gr of carrots
150 gr of celery
a onion
100 gr of champignon
2 garlic cloves
a glass of red whine
a potato-starch spoon
a die for broth Olio
extra vergine Pietrantica
6 cloves
Nutmeg
Salt
Preparation:
Cut the small strip meat thin slices. Clean and wash
the vegetables; cut into thin small strips the carrots,
the celery, the onion, the mushrooms and the garlic
cloves. Put everything in the pressure cooker with 5
spoonfuls of oil, a glass of wine and one of water,
which you will have melted the potato-starch and the
die. Flavour with the cloves pounded in the mortar and
a nutmeg grating. Close the pot, put it on the fire
and cook the low fire light stew for about 15 minutes
from the beginning of the boil. Remove the steam, salt
to taste and have the sauce gathered, if necessary,
therefore serve. You can take this dish with rice
English style or pilaf or polenta: you will have such
a good single dish.
