1.5 kg of filet mignon or chuck, cut into 1 cm cubes
1 cup all-purpose flour
Salt
8 tablespoons olive oil
2 medium onions, finely chopped
2 cloves garlic, minced
1 tablespoon sweet paprika
2 cups beef broth (or more as needed)
1/2 cup tomato puree
3 medium red bell peppers, cut into thin strips
3 medium green bell peppers, cut into thin strips
Salt and black pepper to taste
2 ramekins of natural yogurt
1.5 kg of filet mignon or chuck, cut into 1 cm cubes
1 cup all-purpose flour
Salt
8 tablespoons olive oil
2 medium onions, finely chopped
2 cloves garlic, minced
1 tablespoon sweet paprika
2 cups beef broth (or more as needed)
1/2 cup tomato puree
3 medium red bell peppers, cut into thin strips
3 medium green bell peppers, cut into thin strips
Salt and black pepper to taste
2 ramekins of natural yogurt
Dredge the beef in flour and salt mixture
Heat the olive oil in a large pot
Add the beef in two batches and let it brown well on all sides
Remove from heat and reserve
Saute the onion until softened, about 10 minutes
Add the garlic and stir quickly
Add the paprika, broth, and tomato puree
Scrape the bottom of the pot with a spoon and add the beef
Bring to a simmer
Partially cover and cook for 40 minutes or until the beef is almost tender
Season with salt and black pepper
To serve
Let it rest until the peppers are added
Just before serving, add the peppers and cook for an additional 15 minutes or until the peppers have softened (add the yogurt at the end)
Serve with rice
Serves 8-10 people
Note: If the pepper strips are too long, cut them in half.
