500 g of tough beef
1 tablespoon of salt
2 tablespoons of oil
2 1/2 cups of water (600 ml)
For the sauce
2 medium onions (200 g), sliced into thin rings
4 sweet peppers, sliced into thin strips
1 tablespoon of salt
4 medium tomatoes (480 g), seedless, cut into cubes
4 tablespoons of mustard
1 tablespoon of orange juice
3/4 cup of carrot 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 tough beef
1 tablespoon of salt
2 tablespoons of oil
2 1/2 cups of water (600 ml)
For the sauce
2 medium onions (200 g), sliced into thin rings
4 sweet peppers, sliced into thin strips
1 tablespoon of salt
4 medium tomatoes (480 g), seedless, cut into cubes
4 tablespoons of mustard
1 tablespoon of orange juice
3/4 cup of carrot 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 beef with salt
In a large pan, heat the oil over high heat, add the meat and cook, turning occasionally, until it browns on all sides (about 10 minutes)
Add half a cup of water and scrape the pan with a spoon to release any remaining 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 thin slices, and let it cool down
Prepare the sauce: in a large bowl, mix all the ingredients with a spoon
Arrange the sliced beef on a platter, alternating it with the sauce, and serve immediately
169 calories per serving
