Heart of rump with carrots and onions
800g of heart of rump in cubes
4 soup spoons of butter
1 sliced onion
2 soup spoons of tomato sauce
2 cups of tea of white wine
1 bay leaf
1 minced clove garlic
Salt and pepper to taste
1 cup of tea of water
500g mini carrots
10 small onions
Bay leaves and thyme branches
1- In a pan, brown the meat with half of the butter.
2- Add the sliced onion, the tomate sauce, the wine, the bay, the garlic, the salt, the pepper and the water. Stir and cover.
3- When boiling, lower the heat and cooked for 30 minutes.
4- Cook the carrots in salted water until al dente. Do the same with the onions.
5- Melt 1 spoon of butter, add the carrots and fry for 2 minutes. Do the same with the onions
6- Heat the meat and add the carrots and onions. Garnish with bay leaves and thyme.
Preparation: up to 15 minutes/Yield: 8 servings/Calories: 483 per serving
Photograph: Kaka Bratke – Site: mdemulher.abril.com.br