Stews and Ragouts in general by Carlos Mirasierras
Ingredients for 4 people:
100 gr. pork meat
300 g. beef meat.
600 g. cuttlefish.
1/4 kr. ripe tomatoes.
1 onion.
1 clove garlic.
1 egg.
1 slice of bread.
green peas
olive oil.
100 g. flour.
1/4 red wine.
1/4 l of vegetable broth.
2 tsp parsley.
toast.
cinnamon
salt
Preparation:
Step 1: To make the meatballs, first mix the meat, garlic and chopped parsley, a slice
of bread (previously soaked in milk and drained), beaten egg , salt and pepper and a
little cinnamon. Knead it all well with your fingers to make a dough .
Step 2: Next, meatballs can be made with the help of two tablespoons to avoid getting
your hands muddied with minced meat. Later, dredge the balls in flour, fry them to a
slightly brown color. Set aside.
Step 3: Fry the finely chopped onion in the same oil
Step 4 : Meanwhile, clean and chop the cuttlefish and boil it in red wine for 15 mins,
and set aside.
Step 5: When the onion begins to brow , add the wine used before and reduce.
Step 6 : Add in a tbsp of flour to allow the thickening of the sauce; then, stir in the
tomatoes (grated) , broth and herbs. Boil everything for 15 minutes.
Step 7 : Sift the sauce and put it back into the casserole. Simmer for 30 minutes over
low heat.
Step 8: Add in the peas halfway through cooking time.
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Fricassée of Lamb......................................Code23

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