Roast with shoyu sauce

Serves 4 portions

Ingredients
4 steaks, soft duck or duckling
Salt and black pepper to taste

1 red peppers in strips
1/2 carrot in strips
4 strips of calabrese sausage
4 tablespoons oil
2 tablespoons tomato paste
3 tablespoons soy sauce (shoyu)
1 cube of broth
1 cup water

Preparation

Season the steaks with salt and pepper.
Divide the peppers, carrots and calabresa into each of them, wrap and attach with sticks.
Fry in hot oil over medium heat until golden brown on all sides.
Add the tomato extract, the shoyu and fry for 2 minutes.
Add the broth dissolved in water and cover.
Cook over medium heat for 20 minutes or until meat is tender.

Put the steaks on a platter, cover with the sauce of the pan and serve then.