500 g of lean beef
1 teaspoon of salt
2 tablespoons of olive oil
2 1/2 cups of water (600 ml)
For the sauce
2 medium onions (200 g), cut into fine slices
4 sweet peppers, cut into thin slices
1 teaspoon of salt
4 medium tomatoes (480 g), seedless, cut into small cubes
4 tablespoons of mustard
1 tablespoon of lemon juice
3/4 cup of beetroot juice (180 ml)
3/4 cup of orange-pineapple juice (180 ml)
4 drops of pepper sauce
1/4 cup of chopped parsley
500 g of lean beef
1 teaspoon of salt
2 tablespoons of olive oil
2 1/2 cups of water (600 ml)
For the sauce
2 medium onions (200 g), cut into fine slices
4 sweet peppers, cut into thin slices
1 teaspoon of salt
4 medium tomatoes (480 g), seedless, cut into small cubes
4 tablespoons of mustard
1 tablespoon of lemon juice
3/4 cup of beetroot juice (180 ml)
3/4 cup of orange-pineapple juice (180 ml)
4 drops of pepper sauce
1/4 cup of chopped parsley
Season the lean beef with salt
In a large pan, heat the olive oil over high heat, add the meat and fry, turning it occasionally with a fork, until it's well browned on all sides (about 10 minutes)
Add half a cup of water and scrape the pan with a wooden spoon to release any pieces of meat that are stuck at the bottom
Add the remaining water, cover the pan, and let it simmer
Reduce heat and cook until the meat is tender (about 1 hour)
Remove from the pan, cut into fine slices, and let cool
Prepare the sauce: in a large bowl, mix all the ingredients with a wooden spoon
Arrange the sliced beef on a platter, alternating it with the sauce, and serve immediately
169 calories per serving
