Marinate beef cubes in the dry sherry
with the cloves, salt and pepper. Allow 30 minutes.
Lightly blend the canned whole peeled
tomatoes in a food processor or with a blender. Be careful not to
overblend and liquefy the tomatoes. Finely chop one medium onion.
In a deep saucepan big enough the
take the beef cubes and other ingredients, heat on medium / high 2
tablespoons of vegetable oil. Stir fry the finely chopped onion, chopped
thyme, crushed garlic and ginger until the onion pieces are cooked and
become transparent. Do not burn the onion pieces.
Add the blended tomatoes. Stir in,
cover and allow to simmer over medium heat for 15-20 minutes, or until
the tomatoes are cooked and well blended. Stir at regular intervals to
prevent the sauce from burning or sticking to the saucepan. You may add
a little bit of hot water if the sauce dries up. Add salt and pepper to
taste. Taste a bit of the sauce to ensure that enough salt and pepper
have been added to your preference.
Add the beef cubes and mix well with
the sauce. Allow to simmer under cover for 2-3 minutes. Add 1/2 cup of
dry red wine. Mix well, cover and simmer over low heat. Stir at
intervals to prevent meat cubes from burning. Allow beef cubes to cook
slowly. You may add a little quantity of hot water to maintain the sauce
if it thickens. Cook for 25-30 minutes or until the beef cubes are
cooked and tender. Be careful not to add too much water as the mushroom
slices when cooked will release water.
Meanwhile, clean and wash the
mushrooms. Pat dry with kitchen paper towel. Slice the mushroom into
thick bite size slices. When the beef cubes are cooked, add the sliced
mushroom pieces to the beef and sauce. Mix well. Be careful not to break
mushroom slices or the cooked beef cubes. Simmer over low heat for 15-20
minutes or until the mushroom slices are cooked. Halfway through, stir
in 1/2 cup of dry red wine. Do not overcook. If the sauce is too watery,
you may thicken the sauce by dissolving 1 teaspoon of cornstarch in 1/4
cup of cold water. Add the corn starch mixture into the saucepan and
gently mix into the sauce. Allow to simmer for another 3-4 minutes.
Transfer the beef cubes, mushrooms
and sauce into a warmed serving dish. Sprinkle with the chopped parsley.
Serve over rice or eat with freshly sliced crusty
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