Beef Strips in Tomato-Eggplant Sauce
Pane-Bistecca
A pot full of beef strips in tomato-eggplant sauce, served with red rice, is delicious and hearty!
This dish takes time to prepare, since you have to pre-fry the eggplant. The meat needs to become tender and the sauce needs to thicken. So, be patient. You can serve this beef with rice or mashed potatoes—it even goes well with pasta!
This dish takes time to prepare, since you have to pre-fry the eggplant. The meat needs to become tender and the sauce needs to thicken. So, be patient. You can serve this beef with rice or mashed potatoes—it even goes well with pasta!
Ingredients
600 g Beef Strips
4 thin long Eggplants
½ Bell Pepper, cut into short, thin strips
5 Garlic cloves, chopped
4 Beef Tomatoes, chopped
150 ml Water
3 tbsp Tomato Puree
1 tsp Curcuma
Salt and Pepper
Chili
Rosemary
Olive Oil
Instructions
1
Step 1
Cut the eggplants into 3 pieces, then halve them lengthwise. Sauté in olive oil until tender. Drain on paper towels.
2
Step 2
Sauté the garlic in the same pan with the bell pepper strips, then add the beef and cook thoroughly. Season well and add the turmeric. Stir in the chopped tomatoes and cook for 5 minutes.
3
Step 3
Add water and tomato puree, mix well, and simmer for 40 minutes. The sauce should thicken.
4
Step 4
Meanwhile, cook the rice or mashed potatoes and serve both together.
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