Italian beef stew with mushrooms

Let the ribop room temperature come and cut the ribin pieces of 5 cm. Heat 3 tablespoons of olive oil in the frying pan and fry the pieces of meat around brown. Put them on a plate.

Cut the raw ham into strips, the red onion into wedges, the cocktail tomatoes into pieces and chop the garlic. Add 1 tablespoon of olive oil to the shortening and fry the raw ham, onion tarts and garlic until it is soft and translucent. Stir in the tomato puree and cook for another minute. Add the tomatoes and cook for another 2-3 minutes.

Finely chop the fresh oregano and mix with the wine, salt and freshly ground black pepper and bring everything to the boil while stirring. Place the pieces of meat in the sauce and simmer them (with a flame distributor if necessary) in 2½ to 3 hours until tender.

In the meantime, cut the mushrooms in large pieces. Heat 1 tablespoon of olive oil in a frying pan and fry the mushrooms on high heat, stirring in 3-4 minutes brown. Spoon the mushrooms through the sauce and heat for another 5 minutes. Tasty with a green salad.