gr. 700 of beef
gr. 40 of mushrooms buckets
2 copper-plated tomatoes
a sprig of parsley
a garlic clove
a little onion
4 spoons
Extra
virgin olives oil Pietrantica
two decilitres of stock
a potato
Preparation:
Soak the mushrooms in lukewarm water for half hour.
Peel the potato and cut it into small cubes.
Mince the garlic and in a different place, the parsley.
Slice the onion, you peel and cut into small cubes the
tomato,
squeeze and mince the mushrooms, filter their water into
a different cup.
Brown the meat in a saucepan, with the oil, add the
onion, the garlic, the potatoes,
the mushrooms, pomodori, then pour the stock and flavour
with salt and pepper.
Cook low flame place setting for about two hours,
diluting, when necessary, with the mushroom water.
Add the parsley shortly before removing from the flame.
the meat rest for some minute on the plate, slice it,
arrange it on a serving dish,
cover it with the sauce and serve.
