SERVES 3 persons TOTAL TIME 1 h. + 10 min. DIFFICULTY easy
INGREDIENTS:
500 gr. beef
1 red pepper
1 yellow pepper
1 green pepper
3 shallots
1 glass of dry white wine
1 tbsp. white vinegar
3 sprigs of fresh marjoram
pepper
salt
extra virgin olive oil
DIRECTIONS:
Halve the peppers, discard stalks and seeds, and dice.
Cut the beef into 3 cm cubes. Peel the shallots and cut each one into 4 pieces.
Heat 5 tablespoons of extra virgin olive oil in a big wide pan, then add the beef and shallots and sauté everything over medium-high heat for 5 minutes (Fig. 1).
Tip in peppers, a twist of salt and a glass of wine (Fig. 2, 3). Let it partially evaporate, then cover and cook for 40 minutes, loosening with a glass of warm water.
Proceed with the cooking for another 10/15 minutes without cover (Fig. 4). Drizzle with the vinegar and cook to allow the alcohol to evaporate.
Add the fresh marjoram leaves and a good splash of pepper. Serve warm.
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