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PrintLOMBO DE BOEUF
The Lombo de Boeuf is perfect for your daily servings. Preparing this food is extremely simple as long as you are following its procedures. This meal is packed with sirloin of beef, butter, flour, rose wine, and other seasonings. With its green chili, the dish becomes irresistible.
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Coat the beef in the seasoned flour.
- Heat the olive oil and butter in a large flameproof casserole.
- When hot, cook the beef until it turns to brown all sides.
- Add onions, garlic and chilli, and cook for further 5 minutes.
- Then add all the other ingredients, season it well.
- Simmer for 2 hours and serve.
INGREDIENTS
- 1 kg sirloin of beef, cut into 2.5 cm (1 inch) cubes
- Seasoned flour
- 2 tablespoons olive oil
- 30 grams butter
- 2 large onions, peeled and sliced
- 1 clove garlic, peeled and finely chopped
- 1 green chilli, very finely chopped
- 3 carrots, peeled and diced
- 2 celery stalks, washed and sliced
- 1 red, 1 green and 1 yellow pepper, deseeded and sliced
- 400 grams tin plum tomatoes, finely chopped or the same quantity of chopped fresh tomatoes
- 2 tablespoons tomato puree
- 150 ml rose wine
- 150 ml Basic Beef Stock
- 1 teaspoon chopped fresh basil
- Salt and freshly ground black pepper (to taste)
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Lombo de boeuf is a colloquial term used to describe steak. The term also refers to the meat portion of the lamb chop when cut across the grain, hence lombo is an alternate name for lamb chops https://uk.eliteassignmenthelp.com/assignment-writers.