Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Beer | 1/4 cup (60ml) for cooking | 43 |
| Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 kg boiled beef (preferably flank steak, but any meat with long threads will do)
- ⅓ cup olive oil
- 1 onion
- 3 garlic cloves
- 1 green bell pepper
- 1 red bell pepper
- 1½ cup tomato sauce
- 1 tsp salt
- 1 bay leaf
- 1 cup red cooking wine or beer
Directions
Cut the meat in pieces, not too small, not too big. Using a pressure cooker , boil the meat for about 15 minutes. Add a teaspoon of olive oil to the water to avoid foaming; also, add a teaspoon of salt. After boiling the meat, save 1 cup of the broth.
Shred the meat in thin strips using a fork. Chop the onion, cut the peppers in thin strips and mince the garlic cloves.
Sauté the garlic and the onion for a bit in hot oil, then add the peppers, sauté a bit more. Add the meat and the rest of the ingredients, including the cup of broth.
Cook the mix over low heat for 20–30 minutes. Stir a few times. Season to taste.