Beef with Green Olives
- Active Time 15m
- Total Time 1h 45m
The inhabitants of modern-day Aragon have forgotten neither their traditional dishes nor the varied menus of yesteryear. Large portions of good food are available at low prices. There has always been a great spirit of service, generosity and altruism in the region and these qualities are clearly reflected in the local cooking. The cuisine is highly dependent on seasonal produce, as shown by this recipe, which takes advantage of the wonderful olives which grow in great abundance in the region and are also turned into excellent oil. This dish is typically served at banquets and festive meals.
- 1/3 cup olive oil
- 1 1/2 pounds beef, cut into small, thin steaks
- 1 small onion, finely chopped
- 1 green bell pepper, chopped
- 2 tablespoons all-purpose flour
- 2 1/4 cups water
- 3/4 cup rancio wine or any dry red wine
- 6 1/2 ounces green olives, pitted
Heat the oil in a skillet and sauté the steaks. Transfer to a heatproof casserole.
Fry the onion and bell pepper in the same oil until golden. Add the flour, stir, then add to the casserole with the meat.
Add the water, wine and a little salt and cook over low heat for 1 hour.
Add the olives and cook for another 30 minutes. Serve in the casserole.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
331 calories; 20g total fat; 70mg cholesterol; 790mg sodium; 5g carbohydrates; 1g fiber; 28g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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