VICTOR’S
HOT BEEF PAN
Victors heta biffpanna
1 small green bell pepper
1 small red bell pepper
1 small yellow bell onion
1 tablespoon oil
½ to 1 tablespoon chili pepper
1 can sieved tomatoes, 14 oz
½ meat bouillon cube
3 crushed garlic cloves
½ to 1 teaspoon salt
½ to 1 teaspoon powdered chili
black pepper
1/3 cup peanuts
Cut the meat in pieces. Cut the onions in wedges and the sweet peppers in pieces. Heat the oil in a frying pot and brown the meat on all sides until coloured. Add onions, sweet peppers, chili pepper, tomatoes, bouillon cube, garlic, salt and spices. Cover and cook slowly for about 45 minutes.
Victors heta biffpanna
This beef pan is a flavourful concoction with
a nice taste of chili. It gets even better if you make it the day before
serving.
4 servings
1 1/3 lbs boneless beef, e.g. thick flank or rump steak
2 onions1 small green bell pepper
1 small red bell pepper
1 small yellow bell onion
1 tablespoon oil
½ to 1 tablespoon chili pepper
1 can sieved tomatoes, 14 oz
½ meat bouillon cube
3 crushed garlic cloves
½ to 1 teaspoon salt
½ to 1 teaspoon powdered chili
black pepper
1/3 cup peanuts
Cut the meat in pieces. Cut the onions in wedges and the sweet peppers in pieces. Heat the oil in a frying pot and brown the meat on all sides until coloured. Add onions, sweet peppers, chili pepper, tomatoes, bouillon cube, garlic, salt and spices. Cover and cook slowly for about 45 minutes.
Add the peanuts and flavour to taste. Serve the
casserole really hot.
Enjoy!
Bella
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