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Beef Trinchado
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Lancewood Beef Trinchado

Ingredients

30 ml butter
30 ml oil
1 kg tenderised steak  or steak of your choice, cubed
2 large onion(s) , chopped
4 fresh chillies , chopped (or more to taste)
4 garlic clove(s) , crushed
30 ml flour
250 ml red wine
250 ml beef stock
60 ml Worcestershire sauce
1 lemon(s) , juice of half the lemon
1 bay leaf/leaves
250 ml LANCEWOOD® Sour Cream
12 black olives , pitted & halved (optional)
salt , to taste
45 ml fresh parsley , chopped
fresh chillies , extra for serving

 

To serve:

4 Portuguese rolls , heated
500 g frozen chips  - deep fried & well drained

Method

Using a large heavy-based pan, heat the butter and oil and brown the steak in batches. Remove and set aside.

In the same pan, fry the onions until golden and soft. Add a bit more oil if needed. Add the chillies and garlic and fry for 1 minute.

Stir in the flour and return the meat to the pan. Add the wine, stock, Worcestershire sauce, lemon juice and bay leaf. Simmer over a low heat until the meat is tender.

Add the sour cream and olives and mix in. Season to taste and simmer for 5 more minutes. Sprinkle with fresh parsley.

To serve:
Serve with extra chillies, Portuguese rolls and chips to mop up the sauce.

HINTS & TIPS:
Use 250 ml beef stock instead of red wine and add 30 ml extra Worcestershire sauce.

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