Salad with black-eyed peas

Ingredients

1 kg beef rump

cut into thin strips of 0.5 cm 100 g flour

150 ml white wine

300 ml hot water

100 ml olive oil

3-4 garlic cloves

1 cup of finely chopped parsley

salt

freshly ground pepper

80-100 ml GALAXY White Balsamic Cream

Execution

Place the flour in a pan and flour the strips of beef, one at a time. In a large non-stick pot, heat up the oil and fry the beef for 3 to 4 minutes on each side until brown and remove. Then place the beef back into the pot and add the garlic, parsley, wine, GALAXY White Balsamic Cream, salt and freshly ground pepper. Let the sofrito simmer over low heat for one hour and occasionally stir carefully so that it does not stick. The sauce should be thick and a fork should cut right through the meat. Serve with mashed potatoes.