INGREDIENTS
- – 8 Rump steaks reduce to 1 cm thick.
- – Superb salt and floor black pepper.
- – 1 cup of flour.
- – Olive oil.
- – 2 giant sliced onions.
- – 2 cloves of garlic, chopped and with out sprout.
- – 2 crimson peppers reduce into ½ cm thick sticks.
- – 1 inexperienced pepper reduce into ½ cm thick sticks.
- – ½ glass of white wine.
- – 1 bay leaf.
- – 1 can of plum tomatoes.
- – 1 tablespoon of sugar
- – 1 cup of meat broth.
- – Spicy crushed chili pepper.
- – Peppers.
- – 6 giant potatoes.
- – Oil for frying.
- – 3 tbsp chopped parsley.
PORTUGUESE STEAKS WITH SPANISH POTATOES large dish to take pleasure in at residence
PROCEDURE:
1. Begin by seasoning the steaks with salt and pepper, after which frivolously coat them with flour and shake to take away any extra. The flour ought to be represented by a really skinny layer. This motion ought to be achieved instantly earlier than cooking, in any other case, as a result of pure moisture of the meat, it’s going to remodel right into a paste.
2. Place a big frying pan or saucepan with scorching olive oil and brown the steaks on each side. Permit just one minute on all sides to seal the items of meat. As you sear the steaks on each side, set them apart in a roasting pan.
3. When you might have completed browning the steaks, in the identical saucepan with the addition of just a little extra olive oil, start to make the sliced onions and chopped garlic clear. Add superb salt and floor black pepper and work over reasonable warmth. We do not need something to burn.
4. Then add all of the crimson and inexperienced pepper sticks on the identical time. Stir sporadically with a picket spoon and examine that nothing burns. Regulate the seasoning with salt and pepper. After about 7 minutes of cooking, from while you added the peppers, add the white wine and produce to a boil.
5. Place a bay leaf within the wine and add the plum tomatoes. Break
the tomatoes with the picket spoon. Add the meat to the Portuguese sauce in order that it finishes cooking and tenderizing for about 5 extra minutes.
6. Season with scorching pepper and paprika. If you happen to discover that the sauce is thickening
an excessive amount of, completely add a cup of meat broth or, failing that, water.
For the garnish. wash and peel the potatoes. Depart them in chilly water so they do not rust. Then reduce 2 or 3 millimeter sheets. If obligatory, change the water and rinse the potatoes. Then pressure them and dry them properly with a fabric and fry them in loads of scorching oil. It’s important that the oil is at a very good temperature to realize higher frying. We’re speaking about one thing like 170° C. Additionally it is essential that this temperature stays secure all through the cooking time. Due to this fact, if you must fry plenty of potatoes, it’s higher to do it in batches. As soon as the potatoes are golden, take away them from the oil and drain them on absorbent paper. 7. Season with salt and pepper and sprinkle with chopped parsley.
8. Serve the steaks lined with plentiful Portuguese sauce and accompany with the Spanish potatoes.
