Cut the meat into strips, place in a sealable bowl and dust with the flour. Put the lid on and shake everything well so that the strips of meat are coated with the flour.
Cut the mushrooms into slices, finely dice the onions and cut the peperoncini into fine strips. Dice the tomato into small pieces.
In a large roasting pan, heat 1 tablespoon of oil and the butter, then brown the meat in two portions. When searing the second portion, add the second tablespoon of oil. Pepper each serving, then remove, place in a bowl, season with salt and seal.
Sauté the onions and the ham in the frying fat, then add the mushrooms and peperoncini and fry. Add the tomato paste, toast briefly, then deglaze with the port wine and simmer briefly.
Add the stock, cream and crème fraîche and simmer on a low level for about 5 minutes. Season everything well with mustard, Worcestershire sauce and the spices and season with salt and pepper to taste.
Put the meat with the leaked meat juice and the tomato cubes in the sauce, stir well and simmer covered for 35 minutes. During this time, gradually pour in the sherry.
Finally, stir in the sour cream, lemon juice and parsley and season to taste again.
Either let it soak in the fridge for one night and briefly warm it up the next day on a low heat, or enjoy immediately. Serve with baguette, rice or pasta.
Regarding the spices: these are approximate values, everyone can use more or less of a spice according to their own taste.
If the sherry is too much for you, you can use less.
Ingredients
Print Recipe
Pin Recipe