Name: Beef and Mushrooms in Rubesco Wine
Yield: Serves 4
Cuisine: Italy
Ingredients: 300 ml (½ pint) fresh tomato sauce, or you could use 300 ml (½ pint) passata or prepared tomato sauce; 3–4 tablespoons olive oil; 675 g (1½ lb) chump or braising steak, cut into large chunks; 350 g (12 oz) wild mushrooms, or use good flavoured mushrooms such as ceps or chestnut mushrooms, roughly chopped; Chopped fresh sage and parsley, to garnish; 2–3 cloves of garlic, unpeeled; Few sprigs of fresh sage and parsley; Salt and Freshly ground black pepper; About 50 g (2 oz) of fat cut from Parma ham, diced into small cubes; 450 ml (¾ pint) Rubesco wine, or use good quality Italian red wine

Preparation info

Serves
4

Difficulty
Medium

Appears in

Floyd on Italy

By Keith Floyd

Published 1994

About

Autumn in Umbria. The time of the year for the wine harvest and that gradual shift from warm sunny days to cool nights and crisp misty mornings. The time of hard work and anxiety to gather the harvest before the weather breaks and the time of great excitement because the Italians are potty about gathering wild mushrooms.

This dish is perfectly suited to autumn. Certainly, the headman from the Torgiano vineyards thought it splendid. You could serve it with fresh homemade pasta.