1 kilo of beef
2 Vienna sausages
1 sprig of rosemary
Salviabladeren
1 piece of onion
2 cloves of garlic
2 tablespoons oil
1 cup white wine
cup broth
Salt and pepper to taste
1
Take four deep incisions in the meat and sausage, for cooking.
2
Then fill the meat with rosemary and sage leaves, season with salt and pepper.
3
Then hold together by stitching it to tie around.
4
Chop the onion and garlic and fry in oil.
5
Then add the meat.
6
Brown it on both sides and sprinkle with wine.
7
If it is evaporated, pour the broth over it, setting aside two or three spoonfuls and fry 1 pm and 30 minutes or so.
8
Once ready cooked, remove the wires and herbs.
9
Cut the roast into slices, place it on a serving dish.
10
Pour sauce diluted with broth and serve immediately.
Ingredients
1 kilo of beef
2 Vienna sausages
1 sprig of rosemary
Salviabladeren
1 piece of onion
2 cloves of garlic
2 tablespoons oil
1 cup white wine
cup broth
Salt and pepper to taste