Beef entrecote

Beef entrecote


  • 500 g entrecote parts of beef

    or veal

  • 70 g of sweet cream butter
  • 100 ml of oil
  • 500 g of small potatoes
  • 2 large onions
  • the mixture of peppers
  • salt

Method of preparation

  • Meat cut across the grain. The thickness of the steak 1.5 cm Gently to discourage, sprinkle with mixture of peppers and salt. On the corrugated pan with butter to fry the pieces on both sides. Put the steaks on a plate. In the same oil to fry onion rings.
  • Peel the potatoes, season with salt and fry in boiling vegetable oil. On a plate put portions of the potato, sirloin steak, top cover with onions.
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