Marinated Beef with Vegetables and Lentils
Main Dishes • European
Description
Marinated beef with vegetables and lentils
Ingredients
- Salt to taste
- Lamb Neck Fillet 20 oz
- Ground Black Pepper to taste
- Medium-dry sherry 3 tablespoons
- Lemon 1 piece
- Carrot 10 oz
- Leek 10 oz
- Lentils 10 oz
- Pork fat 5 oz
- Shallot 2 pieces
- Butter 1 tablespoon
- Campbell's Beef Broth 25 fl oz
- Cinnamon to taste
- Cilantro to taste
- Sugar 3 tablespoons
- Ground clove to taste
- Vinegar essence 2 tablespoons
- Coconut Milk 2 tablespoons
Step-by-Step Guide
Step 1
Cut the meat into thin slices, season with salt, pepper, and sprinkle with spices.
Step 2
In a small bowl, mix the sherry and lemon juice. Add the meat, mix well, and let it marinate for 25 minutes.
Step 3
Slice the carrot into strips and place it in a bowl. Add the sliced leek and mix.
Step 4
In a large skillet, melt the butter and add finely chopped pork fat and finely chopped shallots. Sauté until golden brown over medium heat for about 5 minutes. Add the carrot and leek and sauté, stirring, for another 3 minutes. Transfer to a plate.
Step 5
In the same skillet, add the lentils and toast for 1 minute. Pour in the broth and add spices to taste. Bring to a boil, reduce the heat, cover, and simmer for 10 minutes. Then add the vegetables, sugar, and vinegar, and cook for another 5 minutes.
Step 6
Heat vegetable oil in a skillet over medium heat. Pat the meat dry and fry until cooked through for 2-3 minutes on each side. Serve on plates with the vegetables and lentils.
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