Meat cut into pieces a La carte with a thickness of about 1 - 1.5 cm.

They can be a bit discourage, or use a tenderizer for the meat, but I'm just massaging with fingertips.

For the marinade using Kikkoman soy sauce.

By soy sauce add lemon juice, paprika, pepper and rosemary. Condiments can add according to your taste, in this case, preference is given to seasoning, with hints of red.

Add starch and stir until smooth.

Put the meat in the marinade. Several times turn it upside down.

Leave to marinate for 30 - 60 minutes. Can be more, all depends on the thickness of the pieces. Before to get the meat from the marinade, massaging it. You will feel that it is marinated. It will be very soft.

Currants wash, strip from branches.

Place in a blender, add the garlic and olive oil. Briefly whisk, blender use not submersible. Then there are two options for the sauce. You can squeeze the juice to make juice, but I like it with pulp, and small bones is not felt.

In a pan put the currants, add the sugar. I used brown sugar. Bring to the boil and a little ovarium. The sauce should constantly try and add sugar gradually. You must make it taste sweet - sour, not sweet. After a little warily sauce, in water and dilute the starch in a thin stream add to currants. Stirring constantly, keep a couple of minutes on the stove, then turn off. It is best to serve this sauce warm. To taste you can season with a little salt.

In a pan pour a little vegetable or olive oil and fry the meat on high heat, preferably at the maximum, until Golden brown on both sides.

Low down the heat below medium, add the wine. Keep the meat on the fire, occasionally turning it. The wine should almost completely evaporate, the smell of alcohol should not be felt like that moment when you just pour into the pan. Meat served with sauce. Serve immediately warm. If necessary, the sauce heated. If the meat you can not immediately apply, it must be warmed again in a pan with the remaining liquid over low heat with the lid closed, or put in a microwave safe container and add the liquid from the pan. This will allow the meat to maintain juiciness. If You cook a dish every day or You have no pieces of meat, you can just slice small pieces of meat, cook it the same way and serve with sauce.