8 beef steak, thinly sliced, vet erdf
bread toasted and ground
Salt
Pepper
Vegetable oil
2 medium onions, cut into thin strips
1 teaspoon minced garlic
2 tomatoes, Skinned, seeded and diced
1 red pepper, cleaned, seeded, cut into thin strips
3 tablespoons vinegar
2 tablespoons parsley, mince
1
Sprinkle the steaks with salt and pepper.
2
Place the bread on a flat surface and place a steak on top.
3
Cover with bread and beaten with a mallet.
4
Making 4 up to 5 small incisions on the edges.
5
Repeat with the other steaks.
6
Heat the oil in a pan and fry the steaks until browned on both sides.
7
Remove from pan and set aside.
8
Strain the oil used to fry the steaks and more if necessary add more oil.
9
Add onions and garlic to the pan.
10
Cook until the onion is soft.
11
Add the tomatoes and peppers.
12
Season with salt and pepper and bring to a boil.
13
Add vinegar and parsley and mix.
14
Place the steaks on it and cover the pot.
15
5 minute simmer.
16
Put the lid on the pot and add the herbs out.
17
Serve with white rice.
Ingredients
8 beef steak, thinly sliced, vet erdf
bread toasted and ground
Salt
Pepper
Vegetable oil
2 medium onions, cut into thin strips
1 teaspoon minced garlic
2 tomatoes, Skinned, seeded and diced
1 red pepper, cleaned, seeded, cut into thin strips
3 tablespoons vinegar
2 tablespoons parsley, mince