This recipe takes approximately 40 minutes to prepare with a yield of 2 servings. For more servings, double or triple all ingredients as desired.
- ½ of an onion
- 1 tomato
- ¼ of a green bell pepper
- 3 tablespoons of unsalted butter
- 2 cups of diced mushrooms
- ½ teaspoon of lemon pepper seasoning
- ¼ teaspoon of garlic*
- ¼ teaspoon of cumin*
- ¼ kg of beef
- 1 teaspoon of black pepper
- 1 teaspoon of salt
- ¼ cup (60 ml) of red wine vinegar & water mixture** (30 ml of vinegar and 30 ml of water)
**Instead of red wine vinegar, one can use 2 tablespoons of soy sauce
- Cut the beef into small cubes, season it with black pepper and salt and set aside.
- Slice the onion, tomato, bell pepper, and mushrooms and set aside.
- Put 1½ tablespoons of butter in a skillet and heat on medium until the butter is no longer frothing. Add the mushrooms to the butter and cook until softened. Toss the mushrooms while cooking to ensure that they cook evenly. Once softened and reduced in size, add lemon pepper seasoning and cook for a further 1 minute. Remove the mushrooms from the skillet and set aside.
- Add ½ tablespoon of butter to the same skillet and add onions and bell peppers. (*At this point, one can add garlic and cumin to the onions). Fry until ready then add the sliced tomato. Cook together until the tomato is softened then remove from the skillet and set aside.
- Put 1 tablespoon of butter in the skillet and increase the heat to medium-high, then add the beef cubes. Fry the beef and toss while cooking to ensure that it cooks evenly.
- Once the beef is fully-cooked, lower the heat and add the vinegar-water mixture (**or soy sauce). Add the mushrooms and tomato paste, stir to mix and then cover. Allow it to simmer for 2-3 minutes.
- Once ready, serve the dish and enjoy with your choice of sides (serving suggestions include; boiled rice, mashed potatoes, sweet potato casserole).