Peel and chop the carrots into small cylinders. Cut the onion into julienne strips and cut the pieces of lean pork into regular size cubes. If the butcher left us a thicker one, we cut it to match. In a casserole, brown the meat seasoning it to taste. We don’t brown it too much. We booked.
in the same pot, poach the onion and carrot, adding the aromatic herbs, and when they soften, but without taking on color, we incorporate the Sherry wine and bring to the boil. Two minutes later, add the beef or chicken broth.
Return the meat to the pan and let the whole cook for 20 minutes.. Add a tablespoon of tomato sauce, mix and let cook another 15 minutes, testing to check that the meat and carrots are tender, or leave a few more minutes.
We take out the meat and carrots, and turn up the heat. Add a tablespoon of flour and stir well., letting it cook for a couple of minutes so that the texture of the sauce takes on a little more body. We serve the sauce over the meat.