Beef Trinchado

 

To serve:

Using a large heavy-based pan, heat the butter and oil and brown the steak in batches. Remove and set aside.

In the same pan, fry the onions until golden and soft. Add a bit more oil if needed. Add the chillies and garlic and fry for 1 minute.

Stir in the flour and return the meat to the pan. Add the wine, stock, Worcestershire sauce, lemon juice and bay leaf. Simmer over a low heat until the meat is tender.

Add the sour cream and olives and mix in. Season to taste and simmer for 5 more minutes. Sprinkle with fresh parsley.

To serve:
Serve with extra chillies, Portuguese rolls and chips to mop up the sauce.

HINTS & TIPS:
Use 250 ml beef stock instead of red wine and add 30 ml extra Worcestershire sauce.