Urmelis red wine – mushroom – tomato – sauce with fillet pieces

Ingredients for 4 servings:

• 600 g chicken breast fillet(s) or pork fillet
• 1 tbsp flour
• 2 tbsp oil
• salt and pepper
• Thyme
• oregano
• 300 g mushrooms
• 8 m.-large tomato(s) or
• 1 small can of tomatoes, chopped
• 1 m.-sized onion(s)
• 3 tbsp basil, chopped
• 2 tbsp butter
• 4 tbsp oil
• 2 tbsp, leveled flour
• 400 ml chicken broth or beef broth
• 300 ml red wine (Merlot)
• 2 tbsp tomato paste
• 2 tsp, levelled brown sugar
• 2 tsp sherry
• 100 ml cream
• 2 shots of sherry – balsamic vinegar or regular balsamic vinegar
• salt and pepper
• Thyme
• oregano

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

aromatic, fruity sauce with poultry or pork

Wash and dice the fillet. Place it in a bowl and dust with flour. Cover the bowl and shake well to coat all pieces of meat. Shake off any excess flour. Refrigerate until ready to use. For the sauce, halve or quarter the mushrooms depending on their size, and finely dice the onion. Finely chop the tomatoes or drain the canned tomatoes. Heat butter and oil in a pan, then sauté the diced onion and mushrooms. Dust with flour and mix everything well. Deglaze with the stock and red wine, cover, and simmer for 15 minutes. Then add the tomato paste, tomatoes, basil, and sugar, and simmer for a further 30-40 minutes. Stir in the cream and simmer for 5 minutes. Brown the meat in oil until golden brown on all sides, season with pepper and oregano and thyme, remove from the pan, add salt, and add to the sauce. Let it simmer for 5-10 minutes. Season with sherry vinegar, pepper, and perhaps a little more tomato paste. Serve with pasta. The cream isn’t essential for the sauce. If you like, you can leave it out; it’ll taste just fine!