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| Beef Carpaccio |
Ingredients
450 g tenderloin beef
2 tablespoons olive oil
1 tablespoon balsamic vinegar
ground black pepper
1 small lemon salt
Cooking Instructions
Firstly wash all vegetables well. Cut eggplant into large slices and slice tomatoes into quarters. Cut zucchinis into 1/4 inch slices, the peppers into 1/4 inch strips. In a large pan, heat olive oil. Saute chopped onions for two minutes. Add all the sliced vegetables and garlic. Season with salt and pepper and stir-fry for almost five minutes. Cover and let it cook over low heat for almost 45 minutes to an hour. (stirring occasionally) Serve hot off the pan. Enjoy.
Recipe From Italian Cuisine
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