Marinated Beef with Vegetables and Lentils

Main Dishes | European cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Marinated beef with vegetables and lentils

Ingredients

Salt - to taste
Lamb Neck Fillet - 21.2 oz
Ground Black Pepper - to taste
Medium-dry sherry - 3 tablespoons
Lemon - 1 piece
Carrot - 12.3 oz
Leek - 10.6 oz
Lentils - 10.6 oz
Pork fat - 3.5 oz
Shallot - 2 pieces
Butter - 1 tablespoon
Campbell's Beef Broth - 25 fl oz
Cinnamon - to taste
Cilantro - to taste
Sugar - 3 tablespoons
Ground clove - to taste
Vinegar essence - 2 tablespoons
Coconut Milk - 2 tablespoons

Step by Step guide

Step 1

Cut the meat into thin slices, season with salt, pepper, and sprinkle with spices.

Step 2

In a small bowl, mix the sherry and lemon juice. Add the meat, mix well, and let it marinate for 25 minutes.

Step 3

Slice the carrot into strips and place it in a bowl. Add the sliced leek and mix.

Step 4

In a large skillet, melt the butter and add finely chopped pork fat and finely chopped shallots. Sauté until golden brown over medium heat for about 5 minutes. Add the carrot and leek and sauté, stirring, for another 3 minutes. Transfer to a plate.

Step 5

In the same skillet, add the lentils and toast for 1 minute. Pour in the broth and add spices to taste. Bring to a boil, reduce the heat, cover, and simmer for 10 minutes. Then add the vegetables, sugar, and vinegar, and cook for another 5 minutes.

Step 6

Heat vegetable oil in a skillet over medium heat. Pat the meat dry and fry until cooked through for 2-3 minutes on each side. Serve on plates with the vegetables and lentils.