Ingredients
Oil | 3 tablespoon
Chopped Onion | 2 unit(s)
Squeezed garlic cloves | 3 unit(s)
Clean rump cubed | 1 kg
Chopped tomato | 1 cup
Bay leaf | 1 unit(s)
Beef broth | 3 cup
Salt and Black Pepper | to taste
Tomato sauce | 2 tablespoon
Recipe
Heat the oil and sauté the onion and garlic until golden. Add the meat and saute. Add the tomato, bay leaf and a little of the broth, cover and cook, stirring occasionally, until the broth begins to dry.
When this happens, add the remaining stock and season with salt and pepper to taste. Cook over medium heat for 20 minutes or until the meat is tender. Finally, add the tomato, let it boil for another minute or two and it’s ready.
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