Thursday, July 30, 2015

Entrecôte in Italian - Entrecôte på italienska

Entrecôte på italienska

A slice of entrecôte with a vegetable mix is a really good meal. Serve with pasta, rice or raw-fried potatoes.

4 servings

4 slices entrecote
salt, pepper
1 tbsp butter or margarine

Vegetable mix:
1 onion
7 oz zucchini/squash
1 yellow sweet pepper
1 can whole tomatoes, 14 oz
1 tbsp butter or margarine
½ to 1 tsp salt
dash white pepper
scant ¼ to good 1/3 cup water
1 tbsp chili sauce
1 crushed garlic clove


Peel and slice the onion for the vegetable mix. Cut the zucchini in broad shreds with a cheese cutter or potato peeler. Shred the sweet pepper and cut the tomatoes in smaller pieces. Melt the fat in a saucepan and sizzle the onion for a couple of minutes. Add zucchini, sweet pepper, tomatoes, salt and pepper. Cover and simmer slowly for about 10 minutes. Dilute with some water if necessary. Add chili sauce and garlic. Flavour to taste and adjust if necessary. Sprinkle with chopped parsley.

Flavour the sliced meat with salt and pepper. Melt the fat in a frying pan and fry the meat on both sides until done to your liking, 2 to 3 minutes per side. Serve with the vegetable mix and maybe also a chili butter. For this, you mix 4 tbsps butter or margarine, 1 tbsp chili sauce, 1 tbsp chopped parsley, dash salt, some white pepper and 1 crushed garlic clove. Stir this until smooth.






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