Lancewood
Lancewood
My Recipe Book My Menu Planner My Shopping List Conversion Tool
Looking for something?
Oops! Please enter text in the search bar
Register Log In
Beef Trinchado
Oops, you’ve already added this recipe to this menu and day, try a different menu or day.
Loading...
{{serverError}}
Loading...
{{serverError}}
4

Share this Recipe

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.

Share this Recipe

CONVERSION TOOL

Made with this Product(s)

CONVERSION TOOL

Made with this Product(s)

Latest Recipes

Oops, you’ve already added this recipe to this menu and day, try a different menu or day.
Loading...
{{serverError}}
Loading...
{{serverError}}