Ingredients
- 4 steaks of about 180 grams each
- 30 grams oil
- 80 grams onions
- 80 grams lean bacon
- 1 1/2 cups beef stock or water
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 1 crushed garlic clove
- 1/2 cup white win
- salt and pepper
Preparation
Trim and pound steaks, salt and pepper them, brown quickly on both sides in hot fat and set aside. Sauté bacon and diced onions in the same fat, add white wine, tomato paste, garlic, paprika and stock and let simmer until tender. Shortly before the end of the cooking time, add letscho and simmer for another 5 minutes. Season to taste.
LETSCHO
- 300 grams green peppers
- 150 grams onions
- 30 grams oil
- 2 garlic cloves
- 200 grams peeled, seeded tomatoes
- 1 cup beef stock
- 1 tablespoon minced parsley
- salt and pepper
Sauté sliced onions and sliced pepper in hot oil, season with salt, pepper, and crushed garlic. Add stock and let simmer for another five minutes, add coarsely cut tomatoes and simmer. Season to taste and sprinkle with parsley.
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