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Flatten each beef escalopes slightly with a rolling pin
between some plastic film and cut slightly into skin edges every 2 cm.
Spice escalopes with salt and pepper and coat them in flour. Heat oil in
a frying pan and brown secalopes on both sides. Remove the beef from
the pan. Roast tomato paste in the pan, douse with 130 ml of red wine
and simmer to reduce.
Then pour over beef stock or gravy, boil up, add the escalopes and
simmer covered until beef escalopes are tender (approx. 50 minutes).
Trimming: Now peel and halve the onion, cut them into small
slices. Cut yellow pepper, bacon and ham into short stripes. Cut chili
peppers into slices. Heat oil and butter, fry bacon at first, then
yellow pepper and onions and simmer some minutes. Stir in chilli peppers
and ham. Spice with salt and pepper. Remove from the plate.
Blend the rest of the wine, flour and mustard to make a paste. Add it to
the sauce and let it cook for 5 minutes, stirring regularly. Add
escalopes and the trimming to the sauce and bring to the boil again.
Tip: You can substitute wine for beef stock. |
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