Four servings: 600 g beef meat cut into thin steaks; flour; 1 big-sized onion; 4
tbsp tomato purée; 12 almonds; 12 hazelnuts; 1 can of assorted mushrooms
(rinsed in tap water and drained); 1 glass wine; 1 glass light beef stock; olive oil;
salt & pepper.
Preparation: Salt and pepper the steaks and fry them with oil on a medium-tohigh fire. Reserve the steaks in a casserole; in the mean time, fry (now on a
medium-to-low fire) the onion in the same oil; let simmer this onion until it gets a
bit brown, and then add the tomato and, after 2 minutes, the glass of wine. Let
it simmer for 20 minutes and move this sauce to a glass blender together with
the almonds and the hazelnuts (peeled) and process it with a hand-blender.
Next pour this thick sauce on the steaks and thin it out with 1 glass of light beef
stock. Let the preparation simmer, on a low fire and with the lid on, for 1 hour
(or 90 minutes, depending on the softness and thickness of the meat steaks; I
usually cut a small piece and taste it to check it). And finally, some 10 minutes
before the conclusion time add the mushrooms.
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Chicken Drumsticks with Samfaina (Muslos de pollo con sanfaina) (48)

49