I made this dish because I had a bunch of sirloin tips leftover from trimming out a couple of whole sirloins. The sirloin is certainly nice stuff to work with, but regular stew meat would work just as well. I picked this dish probably because I've been making Beef Bourguignone a little to much and I was looking for a different flavor. Mission accomplished.
3 oz. veg oil
1 green pepper diced
2 yellow onions diced
3 cloves garlic
chicken stock or water, enough to just cover all ingredients
4 TB. paprika
3 lbs. beef stew sized pieces
flour for dredging
Salt and pepper to taste
In a heavy bottomed braising pan or stock pot heat 1 oz. veg oil, add the green pepper and cook for about 3 minutes. Add the onion and garlic and cook till onion is softened and slightly translucent. Add stock or water and reduce heat to simmer.
In a separate saute pan, over med. heat just enough oil to cover bottom of pan and brown the dredged pieces of beef. It will take about 4-5 batches to cook it all. After each batch is browned on all sides, add to pepper and onion mixture. when all the beef has been cooked and added to the pot, cover and simmer for about 2 hours or until beef is very tender.
I first served this dish over egg noodles. Since then I've had it over rice. It can also be served with mashed potatoes. Feeling ambitious? It would be great over gnocchi.
Well this dish, that I don't make often enough, was so enjoyable, I don't really know what to say, except, try it and enjoy.
Ciao for now, Garlichut
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