Entrecôte in Italian - Entrecôte på italienska

ENTRECÔTE IN ITALIAN
Entrecôte på italienska

A slice of entrecôte with a vegetable mix is a really good meal. Serve with pasta, rice or raw-fried potatoes.

4 servings

4 slices entrecote

salt, pepper
1 tablespoon butter or margarine

Vegetable mix:

1 onion
7 oz zucchini/squash
1 yellow bell pepper
1 can whole tomatoes, 14 oz
1 tablespoon butter or margarine
½ to 1 teaspoon salt
white pepper
¼ to 1/3 cup water
1 tablespoon chili sauce
1 crushed garlic clove

Decoration:

parsley

Peel and slice the onion for the vegetable mix. Coarsely shred the zucchini with a cheese cutter or potato peeler. Shred the bell pepper and cut the tomatoes in smaller pieces. Melt the fat in a saucepan and sizzle the onion for a couple of minutes. Add zucchini, sweet pepper, tomatoes, salt and pepper. Cover and simmer slowly for about 10 minutes. Dilute with some water if necessary. Add chili sauce and garlic. Flavour to taste and adjust if necessary. Sprinkle with chopped parsley.

Flavour the sliced meat with salt and pepper. Melt the fat in a frying pan and fry the meat on both sides until done to your liking, 2 to 3 minutes per side. Serve with the vegetable mix and maybe also a chili butter. For this, you mix 4 tablespoons butter or margarine, 1 tablespoon chili sauce, 1 tablespoon chopped parsley, some salt, some white pepper and 1 crushed garlic clove. Stir this until smooth.

Enjoy!

Bella