| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Esslöffel | First Choice olive oil |
| 500 Gramm | Tenderbeef steak; eg. porterhouse, |
| | Rump or schnitzel |
| 1 | onion sliced |
| 2 | Cloves garlic or 2 teaspoons Gregg's crushed |
| | garlic |
| 2 Teelöffel | Gregg's chilli seasoning |
| 375 Gramm | Paul Newman's Sockarooni Sauce |
| 150 Milliliter | Continental real beef stock |
| 425 Gramm | Edgell kidney beans; drained |
| 190 Gramm | Sancho tortilla chips |
| 1/2 Tasse | cheese grated |
| | Country Goodness sour cream and parsley |
| | To garnish |
|
Heat the oil in a saut, pan.
Slice the Tenderbeef into strips.
Add the beef, onion and garlic to the hot pan. Cook for 2-3 minutes until golden.
Add the chilli and saut, for 30 seconds, then add the sauce, stock and kidney beans.
Simmer and stir for 15-20 minutes until tender and enriched.
Transfer to a serving dish/dishes. Place the chips around the dish, sprinkle with cheese and grill until melted.
Add the sour cream, parsley sprigs and serve.
|
|
Anmerkungen zum Rezept:
keine |
