Sukalki

Ingredients:

1.5 Kg. stewing meat
1.5 Kg. potatoes
3 cloves of garlic
1 large red onion
3 carrots
1 leek (white end)
3 sundried "choricero" capsicums (the flesh)
3 spoonfuls of tomato sauce
1 glass of dry white wine
Oil
Salt



Recipe:

Heat the oil in a frying pan and fry the three cloves of garlic over a very high heat. When the garlic begins to turn golden, remove the garlic from the frying pan, and add the cubed, seasoned meat to the pan, and cook until golden. Remove the meat and strain the oil used to fry the meat.

Put the strained oil in a saucepan, and add the onion, leek and carrots, peeled and finely chopped, and cook over a very low heat. Season to taste. Let it cook very slowly, stirring with a wooden spatula from time to time until all the vegetables start becoming golden. Add the tomato sauce and the flesh from the sundried choricero capsicums. Let it cook for 10 minutes approximately.

Add the meat pieces to the saucepan together with the vegetables and pour the dry white wine over. Let it cook slowly, making sure that it does not stick to the bottom. Ads stock or hot water if necessary. When the meat is about to soften, remove from the saucepan. Strain the vegetables and keep the stock.

Add the stock, and the cracked potatoes to the saucepan and cook for 3 minutes over a low heat, stirring with the spatula. Add the meat pieces and the stock or hot water until the liquid covers the ingredients. When the potatoes are nearly cooked, turn off the stove. Cover the pan and let it sit for 10 or 15 minutes before serving.