INGREDIENTS

1 kg of diced beef
2 white onions
6 cloves of garlic
1 drop of dry white wine
1/2 kg of rouvellons
Sobrassada
1 bay leaf
Pork lard
Chopped garlic and parsley

PREPARATION

In a clay pot, fry the rouvellons with a tablespoon of lard and a drizzle of olive oil, which we will have cleaned with a kitchen towel and remember that they should never touch water. If they are very large, break them into pieces with your hands. Once they are fried, not too much, we take them out and season them with garlic and chopped parsley with a little red pepper and reserve it separately.

In the same oil with lard, fry the beef first and the sobrassada cut into finger-sized pieces until everything is nicely golden.

Next, add four whole, but peeled, garlic cloves, the onion cut into slices and the bay leaf and let it cook over low heat for a quarter of an hour.

Add the drop of white wine and let the alcohol evaporate and let it cook well over low heat, being careful not to let it stick.

After this time, cover with water that is not from the tap or with meat broth (it can be from a tablet) and let it cook for an hour and a half. If the water reduces a lot, add more, but it must be hot or lukewarm, never cold or natural. Halfway through cooking, add the mushrooms with the minced garlic and parsley, stir and let it cook until done.