Rub the meat with the peppers and salt.
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| Ingredients to make meat to the saucepan with Creole sauce: |
| 1 ¼kg of loin, drying with kitchen paper ½ cdita pepper of cayena ½ cdita black pepper pepper salt 2 tablespoons of vegetable oil 1 (1 ½ cups) chopped onion 1 stem (1/2 cup) of Picado celery 1 green pepper, without heart or seeds, chopped 2 cloves of minced garlic 2 tiles of flour 200cc of dry white wine (optional) 800g of mature tomatoes without skin or seeds, processed 250cc of meat broth Tomillo and basils 1 laurel leaf |
Ingredients to make meat to the saucepan with Creole sauce:
2. In a large pot, with hermetic lid, hot the oil over high heat.
3. Add the meat and selela, turning it, 5 to 7 min. until it brown everywhere.
4. Pass the meat to a source.
5. In the pot, put the onion, celery, pepper and garlic, and jump, until the onion is brown.
6. Add the flour to the vegetables and cook over low heat, while stirring, by 2 min.
7. Add the tomato, broth, thyme, basil and laurel, stirring until they are integrated; Put the meat in the pot again.
8. Wait for the liquid to release the boil over high heat.
9. Lower the fire, cover and let cook for 1 hour until the meat is tender every so often.
10. Remove the fat on the surface of the cooking liquid and remove the laurel before serving.
11. Serve with steamed sweet potatoes.
