Ingredients of a Woman » Home Ingredients, In the Kitchen » Beef with lime and Capers

Beef with lime and Capers

   
The capers and lime juice add a sharp contrast to the buttery Italian sauce.
Beef with Lime and Capers_Serve with salad

Today’s ingredients are:

   
In a mixing bowl beat the 2 eggs.

   
Season with salt and pepper.

   
Add the shredded beef and mix well until all the meat is cover with the egg mixture. Drain off any excess.

   
In a pan or baking sheet add a cup the flour and season with freshly ground pepper and salt.

   
Now, coat the beef with the seasoned flour.

   

   

   
Heat the olive oil in a large flat pan. Cook the beef for 3 to 5 minutes or until golden brown on both sides.


   
I love their free form ;-)

   
Drain on paper towels.

   
Using the same flat pan, add 2 slices of onions and the 2 garlic cloves, let them cook for about 2 minutes.

   
We need about 1/4 cup of drained capers.

   
Add the cappers.

   
And the chicken stock.

   
Then the juice of the two limes and remove the pan from the heat.

   
Whisk in the butter.
Season with salt if needed.

   
Transfer the beef to a serving plate and pour in the sauce. I removed the garlic cloves and onions, just my preference, you could leave them in if you like.

   
Serve with a light salad.

Buon appetito!

Alba H. Rodriguez

   
Ingredients
1 LB shredded beef
1 cup all purpose flour
Salt
Pepper
2 eggs
3 tablespoons of olive oil
½ tablespoons of unsalted butter
1 cup chicken stock
2 limes

   
Preparation
In a mixing bowl beat the 2 eggs. Season with salt and pepper.
Add the shredded beef and mix well until all the meat is cover with the egg mixture. Drain off any excess.
In a pan or baking sheet add a cup the flour and season with freshly ground pepper.
Coat the beef with the seasoned flour.
Heat the olive oil in a large flat pan. Cook the beef for 3 to 5 minutes or until golden brown on both sides.
Drain on paper towels.
Using the same flat pan, add 2 slices of onions and the 2 garlic cloves, let them cook for about 2 minutes.
Then, add the cappers and the chicken stock. Let the sauce cook for about 5 minutes or until reduced by half.
Add the juice of the two limes and remove the pan from the heat.
Whisk in the butter.
Season with salt if needed.
Transfer the beef to a serving plate and pour in the sauce.
Serve with a light salad.

   
Buen provecho!

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