Clean the mushrooms, removing the first layer. If they are large, cut them in two or three parts. Chop the onion and garlic. Chop the meat.
Pour 100 ml / 3 ½ oz of EVOO into a pot and heat on high. Fry the onion and garlic for two or three minutes. Add the meat and seal for 2-3 minutes. Add salt. Pour the glass of red wine and a glass of water. Let it cook for ½ hour. Add the baby carrots and mushrooms. Leave to cook for another ½ hour.
It can be served with white rice or chips.
Use of the Coupage: This is a complex EVOO. We like to compare it to a symphony. The natural mixture of the three types of olives (picudo, picual and hojiblanca) provide this oil with unique aromas and nuances.
We chose the Coupage to enhance the diversity of aromas and flavors that confers this dish the great diversity of ingredients used.