Diced beef with braised savoy cabbage and fried artichokes
Instructions
Cut diced beef, flour and sauté in a pan with olive oil for 5 minutes; Deglaze with red wine, then add the raisins and monitor the sauce.
Meanwhile clean slicing and braise the cabbage in a pan with a little oil.
Clean the artichokes, cut hearts into wedges, flour and FRY in deep oil.
Serve the beef with the two preparations of vegetables.
Ingredients and dosing for 4 persons
- 200 g of beef pigeon
- 30 g of sultanas
- Flour
- 1 cabbage
- 10 cl of red wine
- 1 artichoke
- Frying oil
- Little of olive oil
- Salt
- Pepper