Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Butter | 1 tbsp (14g) | 102 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- 2 tablespoons hot butter
- 1 cup half water
- 1 do'cn thin slices from a thick sirloin steak
- 6 spanish red peppers in halves
- half red wine
- pepper
- salt
Directions
Cut 1 do'cn thin slices from a thick sirloin steak. Dust with salt and pepper. Cut 6 Spanish red peppers in halves, and fry in 2 tablespoons hot butter for '2 minutes on each side. Take out to a hot plate. Put the beef in the pan and fry 1 minute on each side, take out with a fork and arrange on a hot dish the pieces overlapping, place the peppers on top, and sprinkle chopped parsley over them. Remove the fat from the pan, add 1 cup half water and half red wine, season with pepper and salt, boil for five minutes, pour over the beef and serve.