2tablespoonstomato pureediluted with 4 tablespoons water
3orangesor t ¼ litre pure orange juice + 1 orange for dressing
salt and pepper
1bouquet garnibay leaf, parsley, thyme
FIRST READ THE MAIN STEPS OF THE RECIPE
First prepare all ingredients, quickly fry meat then vegetables, add ingredients of the sauce and let cook gently for 1 hour 30 min. Decorate with boiled orange zests and quarters of orange.
Prepare all ingredients :ingredients: Finely flour the slices of meat on each side. Peel the vegetables (onion, shallot, carrots and garlic clove).Mince the onion, shallot and garlic and cut in small cubes the carrots
Prepare the oranges. Take off the zests of one orange, mince the zests finely. Juice 2 oranges. You will use the third orange later.
In a pan, heat the oil and butter at medium heat. Fry the floured slices of meat on each side for about 2 minutes then remove them. Add in your pan the onion, shallot, garlic and carrots, add salt and pepper, and fry still at medium heat for about 10 minutes. Stir from time to time to make sure the vegetables won’t stick to your pan.
Then remove the vegetable. Deglaze your pan with the white wine. Pour the wine in your hot pan, bring to the boil. The heated wine will help to take all the juices and flavor that stick to the pan.
Add the orange juice and the tomato sauce. Bring to the boil. Once it bill, bring back to medium heat, place the slices of meat and the vegetables back in your pan. Add salt and pepper once more and the bouquet garni, cover and let it cook at low heat during 1 hour and a half.
Boil water and immerge the zests in the boiling water for 5 minutes, then strain them.
Peel and pitch the third orange and cut it in quarters.
Dress in your serving plate: place the slices of meat, add the sauce all around and decorate with the zests. Place here and there quarters of fresh orange.
This dish can easily be prepared in advance and heated slowly before your meal, during the appetizer.Serve with fresh pastas or rice.