Beef in Mediterranean Style Recipe

Mediterranean dishes are always my favorite and I have tried lots of them! Inspired by their unique cuisine, I cooked my beef with a touch of Mediterranean taste.

Now, let’s start cooking!

What you need:

½ kg sirloin beef cut into thin bite size slices

1 eggplant cut in half and cut each half lengthwise

250ml Hunt’s® tomato sauce

250ml Nestle® cream

5 tomatoes, peeled, seeded and diced

5 cloves of garlic, minced

1 medium onion, chopped

1 medium red bell pepper, seeded and diced

6 fresh basil leaves

Parsley, chopped finely

1 ½ McCormick® dried oregano

1 ½ McCormick® marjoram

½ tsp McCormick® all spice

½ tsp American Garden® cinnamon

1 tsp black peppercorn, ground

1tsp salt

1 tsp red wine vinegar

Cooking oil

Butter

To prepare:

• In a bowl, sprinkle 1 tsp of salt onto the beef. Mix them together. Set aside.
• Heat a deep skillet to medium heat.
• Pour ½ cup of cooking oil into the skillet.
• Fry the eggplants in the skillet. Set aside.
• Next, fry the beef, then set aside.
• Heat another deep skillet to medium heat.
• Melt 3tbsp butter.
• Sauté garlic until brown.
• Add the tomatoes.
• Stir until the tomatoes are cooked.
• Add the onion into the skillet.
• Stir until the onion is translucent.
• Sprinkle with black peppercorn.
• Add the fried beef into the pan. Fold.
• Add the tomato sauce and stir.
• Next, add the cream. Mix it with the rest of the ingredients in the skillet.
• Let it simmer and stir from time to time until the sauce thickens.
• Add the fried eggplant then fold it in with the ingredients in the skillet.
• Add the following into the skillet: oregano, marjoram, all spice and cinnamon. Mix them together.
• Add the bell pepper.
• Stir.
• Pour 1tsp red wine vinegar into the pan.
• Stir a little.
• Add the fresh basils and mix them with the rest of the ingredients.
• Remove from stove.
• Garnish with parsley.

Now, it’s done. Very easy! Bon appétit! 

Good for 4 servings

Creamy/Eggy Beef Sauté

Hello, my fellow food enthusiasts, here's another beef recipe for you as we wait for the upcoming cooking event this week featuring Turkish Cuisine. For now, here's my Creamy/Eggy Beef  Sauté.

Ingredients:

1 kilo foreshank beef, sliced thinly

¼ stick butter

2 tomatoes, sliced

1 green bell pepper, diced

5 cloves of garlic, minced

1 red onion, chopped

200g can of Jolly® mushrooms, thinly sliced, drained 

2 eggs, beaten

1 cup evaporated milk

Sprinkle of black pepper, ground

Salt to taste

To cook:

In a bowl, sprinkle salt on the beef then mix them together. Set aside.

Heat the pan to medium heat.

Melt the butter in the pan.

Sauté the following, in this order: garlic, tomatoes, onion, bell pepper and mushrooms.

Add the beef into the pan.

Fold the beef into the ingredients until the beef waters.

Raise the temperature a little to bring the water to a boil.

Lower the temperature.

Let it simmer until the juices thicken.

Add the evaporated milk, slowly.

Stir a little until blended.