View in original language
In a pan with the oil, sauté the onion and garlic.
Put the rump in strips and fry until golden, stirring constantly.
Once golden, add the champignon or heart of palm, the cognac and stir.
Add the ketchup, mustard, tomato sauce, stir and wait for it to boil.
After boiling, turn off the pan and add the two boxes of cream. Stir and it's ready to serve.
Serve with white rice and potatoes chips.
Did you like this recipe?