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Ingredients
- 4 Tbsp. Extra virgin olive oil
- 1 1/2 lb Chump or possibly braising Steak, cut into large chunks Salt and pepper
- 3/4 pt Rubesco Wine
- 1/2 pt Tomato juice Few Sprigs sage and parsley
- 3 x Cloves garlic, unpeeled
- 2 ounce Of fat cut from some parma ham, diced into small cubes
- 12 ounce Wild Mushrooms, roughly minced Minced Fresh Sage or possibly parsley
Directions
- Preheat oven to 180C/350F/Gas Mark 4.
- Heat extra virgin olive oil in a large frying pan and add in meat, sealing and browning over a high heat. Season with salt and pepper. Transfer meat to a large casserole dish, adding a little more extra virgin olive oil. Pour in wine and add in tomato sauce. Pop in sage, parsley and garlic cloves. Cover and cook over a low heat or possibly in preheated oven for 90 min or possibly till the beef's really tender.
- Towards the end of the beef's cooking time, saute/fry the Parma Ham to render it down. Add in mushrooms and saute/fry briskly for 4 to 5 min. Season with salt and pepper and add in a healthy pinch of minced sage and parsley.
- Add in to beef, stir well and serve with fresh pasta.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 173g | |
| Recipe makes 4 servings | |
| Calories 302 | |
| Calories from Fat 247 | 82% |
| Total Fat 27.95g | 35% |
| Saturated Fat 6.06g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 170mg | 7% |
| Potassium 390mg | 11% |
| Total Carbs 9.62g | 3% |
| Dietary Fiber 3.6g | 12% |
| Sugars 1.98g | 1% |
| Protein 3.54g | 6% |
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