INGREDIENTES:
• 1 peceto
• 1 kg de cebollas
• 2 cucharadas de azúcar negra
• 2 cucharadas de mostaza
• 2 cubitos de caldo de carne
• 1 litro de vino tinto
• 2 cucharadas de salsa inglesa
• 2 cucharadas de mostaza
• Sal y pimienta
PREPARACIÓN:
Hacer un caramelo con el azúcar negra, dorar ahí el peceto y retirar. Agregar las cebollas cortadas en rodajas y dorarlas. Agregar nuevamente el peceto y salpimentar. Incorporar el vino, los calditos, salsa inglesa y la mostaza. Cocinar durante 1 hora y media con la cacerola tapada. Se puede acompañar con papas a la crema, zanahorias, arvejas y chauchas.
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