March 30, 2026

Beef Trinchado

Serves:

Cooking Time:

< 30 min

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.