Beef Carpaccio

Category : Beef

Author : z5

Hits : 2722

Rating :


Date : 14/12/2002


1 Lb tenderloin beef
2 tbsp olive oil
1 tbsp balsamic vinegar
1 Sm lemon salt and ground black pepper


Wash all vegetables well. Cut eggplant into large slices and slice tomatoes into quarters. Cut zucchinis into ¼ inch slices, the peppers into ¼ inch strips. In a large pan, heat olive oil.

Saute chopped onions for 1-2 minutes. Add all the sliced vegetables and garlic. Season with salt and pepper and stir-fry for about 5 minutes.

Cover and let it cook over low heat for about 45 minutes to an hour. (stirring occasionally)

Serve hot off the pan. Serves 4

Write a Comment

tip of the day

Storing Ginger Root

Store ginger root dry in your refrigerator. For longer storage, peel the ginger and cover with sherry wine before refrigerating. You can also freeze (...)

Read More

Tip/Trivia of the Day  Archive

Featured Recipe

Turkey And Cranberry Sandwich