Skip to content
- 1 kg of beef in portions
- 1 kg of onions very small
- 1 medium onion finely chopped
- 2 large, mature and grated tomatoes or 1 can
- 1 teaspoon of tomato paste
- 1 teaspoon of sugar
- 3-4 cloves of garlic whole
- Rosemary, 1 bay leaves, 1 cinnamon stick, whole peppers and spices
- ½ cup vinegar & ½ cup red wine
- 1 cup of olive oil
- In a large pot, heat half the oil and put the onion finely chopped and the meat floured to brownish on all sides
- Pour the wine, add the grated tomatoes and tomato paste with the sugar, herbs, peppers, spices and hot water or meat broth. Cover and let simmer.
- We have the onions ready, cleaned, boiled for a while in boiling water and drain them to the pier.
- In a large frying pan, add oil and sauté the onions until they get color.
- As soon as the meat begins to soften, add the onions to the pot and add the vinegar.
- Let it boil in a low heat until the onions are softened and the sauce becomes thick.
- Salt it to the end in order not to stiffen the meat.
