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Roast beef in saucepan

number of servings: 6


  • 1,5 kg of lean beef
  • 12 dried prunes
  • 100 g of cultivated mushrooms
  • 100 g of black olives
  • 100 g of butter
  • a quarter of tea
  • half glass of olive oil
  • 1 glass of red wine
  • 3 onions
  • a glove of garlic
  • a teaspoon of ginger powder
  • 30 g of flour
  • salt and pepper q.s.
Season the meat with salt, pepper and ginger, tie with a piece of string. In a casserole warm some olive oil and a knob of butter, brown the onions cut in strips and a minced glove of garlic. Put the meat in the casserole, pour a glass of wine, cook on a medium flame for two hours. In the meantime, soften the dried prunes in some warm light tea. Cook the mushrooms with 30 grams of butter, in a medium flame. When the meat is cooked, pour in the casserole (saucepan) two cups of tea, the olives and the prunes. Thicken the sauce. Drip the meat, and let it stand for about ten minutes; slice it. Knead 30 g of butter and 30 g of flour until the mixture is firm and well-blended then make small balls. Pour the sauce meat in a dish, put the thin slices of the roast down, garnish with the prunes, the olives, the mushrooms and the little balls. Flavour for a few minutes then serve it.

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