Ingredients Jump to Instructions ↓

  1. 2 lbs beef

  2. 1 onion chopped

  3. 1 green pepper chopped

  4. 1 red pepper chopped

  5. 2 cloves garlic finely chopped

  6. 1/2 cup dry white wine

  7. 12 toasted almonds

  8. 1/4 cup bread crumbs

  9. 1/4 cup water

  10. 1/2 ts dry thyme

  11. 2 TB fresh flat-leaf parsley roughly chopped

  12. 4 TB olive oil

  13. salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. DIRECTIONS Cut the beef into irregular pieces about 2 inches in size. Add the wine, garlic, thyme, and a little salt and pepper to small bowl. Add the beef and marinate in the refrigerator for about 30 minutes.

  2. In a heavy iron pot (if you have it) heat the oil on medium-high heat. Add the beef from the marinade (reserve the marinade) and brown the meat quickly. Once slightly browned, reduce the heat to low and add the marinade. Add the onion, red and green peppers, and parsley. Cover and cook slowly for about 10 minutes.

  3. In the food processor add the almonds and bread crumbs. Process and then add the water and process to form a paste. Add this paste to the pot and stir and mix well. Cover and continue to cook slowly for about another 10 minutes until the meat is done to your taste.

  4. Remove the meat from the sauce. Using a hand-wand blender (or the food processor), lightly blend the sauce leaving it a little chunky. If the sauce is too thick, add a little water, but the sauce should be fairly thick.

  5. Serve a few pieces of the beef in a shallow dish and add a nice helping of the sauce. Mashed potatoes go great with this if you have them.

  6. Serve and enjoy!


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