3 h
Type of dish: Meats
Temperature: Hot
Allergens
Milk
Milk
Sulfites
Sulfites
Traces of celery
Traces of celery
Traces of mustard
Traces of mustard
Traces of nuts
Traces of nuts
Ingredients for 5 portions
Ingredients for portions/units
White wine 0.05 l
Creamed corn 0.005 kg
Brown stock 0.5 l
Tomato sauce 0.05 l
Onion 0.05 kg
Carrots 0.025 kg
Green leek 0.3 ud
Bones 0.15 kg
Red wine 0.025 l
Water 0.5 l
Elaboration

The following dishes are necessary for this recipe:

For the flank:

  • Remove the fat from the meat, smear it with the garlic smashed up in a pestle and mortar, black pepper, coarse salt and olive oil. Roll and tie it up.
  • Put the flank in the hot oven, let brown.
  • Add the white wine and the brown stock without covering it completely, lower the temperature to 130 ºC.
  • Check that the meat is very tender with a skewer, separate the juices from the flank. Let stand and cool to 120 ºC.
  • Remove the fat from the juices and add the brown stock to the sauce and then add tomato sauce.
  • Thicken with cornflour and add salt if required.
  • Once the flank is cold, chop it into slices and place them on plates.
  • Sauté the mushrooms in quarters and place them on top of the flank, pour sauce on top and heat everything up in the oven.

Serve with mashed potatoes.

Nutritional information (1 portion)
Fiber 6.43 g
Saturates 2.36 g
Monounsaturated fatty acids 4.69 g
Polyunsaturated fatty acids 2.49 g
Cholesterol 9.42 mg
Calcium 154.55 mg
Iron 8.0 mg
Zinc 7.27 mg
Vitamin A 229.38 ug
Vitamin C 51.59 g
Folic acid 127.02 ug
Salt (Sodium) 1136.46 mg
Sugars 11.6 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.