- 250 GRAM BEEF FILLET
- 1 TBSP CAPERS, chopped
- 2 GHERKINS, chopped
- 1/2 TBSP WORCESTERSHIRE SAUCE
- 1/2 ONION, chopped finely
- 1 TBSP OLIVE OIL
- HANDFUL PARSLEY, cut
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- 1 CHICKEN, cut in pieces
- 100 GRAM BACON, cubed
- 1 ONION, chopped
- 2 CLOVES GARLIC, mashed
- 200 GRAM MUSHROOMS, halved
- 1 CUP RED WINE
- 1/2 TSP CAYENNE PEPPER
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Chop the beef very fine with a sharp knife and mix
with all other ingredients and add salt and fresh milled pepper to taste.
Serve with BREAD or toast.
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Fry the chicken pieces
until they are brown on all sides and set them apart. Stir fry the onion,
garlic and bacon for 5 minutes; add the chicken, red wine, cayenne pepper
and salt and pepper to taste. Bring to the boil and simmer for half
an hour. Add the mushrooms and simmer 20 minutes more.
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