The capers and lime juice add a sharp contrast to the buttery Italian sauce.
Alba H. Rodriguez
1 LB shredded beef
1 cup all purpose flour
3 tablespoons of olive oil
½ tablespoons of unsalted butter
1 cup chicken stock
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.