Architectural, Building & Signage
- 8 horn
- a kilo of beef scallop
- 2
- 2 Florin peppers
- 4
- 4 tomatoes in the grater
- 2 tbsp. pulp
- 1 onion in the grater
- 2 pcs. garlic
- 1 cup Red wine
- 1/4 cup κρασ. olive oil
- Oil for frying
- Salt and pepper
- 1/4 bunch of parsley
- 1/4 bunch basil
Implementation
step 1
Chop the vegetables in the mixer. cut it in small, uniform cubes. Wipe them with absorbent paper.
step 2
Pour butter into a saucepan and put it on high heat. Once well heated, sauté the meat until golden brown. Take it out of the pot and put it aside.
step 3
Add the oil to the pot and sauté the vegetables until they wither. Add the meat and quench it with the wine. Allow the wine to evaporate for two minutes and add salt and pepper.
step 4
Cover the pot and let the mixture simmer over medium heat for at least an hour and a half. Top up with hot broth (or water) whenever needed.
step 5
If at the end of cooking the mixture still has enough broth, let it boil a little on high heat with the lid open because it should not be soup. Serve hot, ideally with rice, mashed potatoes, french fries or baked potatoes.
