Ingredients

How to make it

  • Heat 4 tablespoons of the oil in a skillet and sauté the onion until it is soft.
  • Using a slotted spoon transfer the onion to a casserole dish.
  • In the oil remaining in the skillet sauté the beef until it is browned on all sides. Add it to the casserole with the wine, stock, and salt and pepper to taste.
  • Cover and simmer until the meat is tender, about 2 hours. Arrange the meat on a serving platter and keep warm. Reserve the stock.
  • Heat the remaining 2 tablespoons of oil in a saucepan and add the fruit, including the tomatoes.
  • Cook for a few minutes, stirring. Add a little sugar, if liked. The sauce should be quite tart. Add enough of the reserved stock barely to cover, and simmer, stirring from time to time, until the mixture is thick and well blended.
  • In the old days cooks had to work the mixture through a sieve, a tedious procedure; today a blender or food processor does the job. Return the puree to the saucepan and taste for seasoning, adding a little salt if necessary.
  • Stir in the cream and cook just long enough to heat through. Pour the sauce over the meat. Serve with rice.

Reviews & Comments 4

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    " It was excellent "
    juels ate it and said...
    This sounds different and delicious! Thanks for bringing such diverse dishes to us! I love it!
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    " It was excellent "
    goblue434 ate it and said...
    ¡Cinco tenedores de mí también!
    Steff
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    " It was excellent "
    puddlewonderful ate it and said...
    con cinco
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    " It was excellent "
    peetabear ate it and said...
    what a wonderful sounding dish... you always come up with the most intesting recipes... five forks..
    Was this review helpful? Yes Flag

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