Marine life

We wash the meat and cut it into small pieces, making sure that each piece is uniform so that it cooks evenly. We carefully peel the carrots, cutting them into larger pieces to add a pleasant texture to the dish. The onion is peeled and cut into quarters to retain its intense flavor. In a heated pan, we dust the meat with the 10g of flour, mixing well to coat it evenly. We leave it on the heat until it turns golden, then add a splash of water, allowing everything to simmer gently to let the flavors develop.

We prepare a pot that can be placed in the oven and arrange the carrots, onion, sliced mushrooms, and browned meat in it. Now is the time to add our favorite spices, such as salt, pepper, thyme, or rosemary, to enhance the flavor. We pour the beef broth over it, and if necessary, add water to cover the ingredients. We cover the pot with a lid and place it in the oven, setting the temperature to 180 degrees Celsius. We let it bake for 2 hours until the meat becomes tender and the vegetables are cooked.

After the initial cooking, we take the pot out of the oven and add the peeled and chopped tomatoes, as well as the chopped leek. We check the taste and season to preference. We bring the pot back to the oven for another 30 minutes, letting the flavors mix and concentrate. In the last moments of cooking, we pour three-quarters of the remaining liquid into another pot, and on top of the vegetables and meat, we place the washed and peeled shrimp. We gently mix and cover, leaving them in the oven for a maximum of 5 minutes to cook quickly.

Meanwhile, in a small saucepan, we melt the 30g of butter and add 30g of flour, stirring constantly to avoid lumps. Gradually, we incorporate the remaining liquid from the meat and the 100ml of shellfish broth, waiting for it to thicken. Once the sauce reaches a creamy consistency, we add the sour cream and paprika, stirring to combine the flavors.

We serve the dish in deep plates, placing the meat with vegetables and a bit of sauce on top. The remaining sauce is placed in a sauceboat so that each person can add as much as they like. This delicious dish can be accompanied by a side of rice, which will absorb the rich flavors of the sauce. Enjoy your meal!

 Ingredients: 500g beef meat like ragout, 200g of prawns (large shrimp), 2 tomatoes, the green part of a leek, some mushrooms (wood ear mushrooms), 3 medium carrots, 1 onion, 1 teaspoon of whole spices (pepper, mustard, coriander, allspice), 1 tablespoon of meat spices (chili, paprika, coriander, black pepper, garlic), salt, paprika, 1.5 liters of beef broth, 100ml of shellfish broth, 40ml of cream, 30g flour + 10g, 30g of butter, water (if necessary), 1 tablespoon of olive oil.

 Tags:  garlic tomatoes soup flour mushrooms olives gluten-free recipes