Oso Bouka recipe
OSO BOUKA
Ingredients for 4 servings
4 osompouko cut about 4-5 cm height
1 onion, chopped
1 large carrot, chopped
2-3 sprigs chopped celery
10 medium mushrooms, chopped
1 cup. White wine
400 gr. canned tomatoes with juice
1 liter of warm chicken broth or homemade beef KNORR
1 cup. Olive oil
Flour
Salt and pepper
For gkremolata
2 tbsp chopped parsley
2 tbsp chopped basil
2 dust. Garlic mashed
The zest of 1 lemon
Process
Salt and pepper to osompouko .Heat and half the olive oil and saute on all sides. Once well browned, remove them from the pan and leave on a plate. Add the remaining oil and add the celery, carrot, onion and mushrooms. Wilt the vegetables for a few minutes. Add the wine and stir. Add the chopped tomatoes and broth. Just mix the pot boil, add the meat to the pot. Just boil the sauce and lower heat Sigomageirefoume for 2 ½ hours. In the last hour remove the lid to reduce the liquid and the sauce thickens.
For gkremolata mix all ingredients in a bowl and stir.
Ten minutes before withdrawing the saucepan from the heat remove the osompouko the sauce and leave them on a platter, pour the sauce mixture and stir gkremolatas. pour sauce over osompouko. Serve with risotto |
