Beef with green beans
Beef with green beans
Σχετικά με τη συνταγή
Διατροφική αξία ανά μερίδα
Beef with green beans
Υλικά
- 1.2 kg veal shoulder, cut into portions
- 1 kg fresh green beans, trimmed
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- ½ tbsp tomato paste
- 2 ripe tomatoes, grated
- ½ bunch parsley, finely chopped
- 100 ml olive oil
- Salt & freshly ground black pepper
Εκτέλεση
Clean the green beans by removing the strings and ends, then wash them thoroughly under plenty of cold water. Let them drain well.
Heat the olive oil in a wide pot over medium to high heat and brown the beef in batches until evenly golden on all sides. Transfer to a plate and keep warm.
In the same pot, add the onion and garlic and sauté for 4–5’ until softened and lightly golden, absorbing all the aromas from the meat.
Add the tomato paste and sauté for 1’–2’, then add the grated tomatoes.
Season with salt and pepper, reduce the heat, and let the sauce simmer for 10’ until it starts to thicken.
Add the green beans and parsley, stirring gently to coat them with the sauce. Once they come to a first boil, add the beef and pour in 1 glass of cold water (approximately 250–300 ml).
Cover the pot and simmer for about 1 hour and 15’, until the beef is tender and the green beans are cooked, checking occasionally and adding more liquid if needed.
Towards the end of cooking, uncover the pot and let excess liquid evaporate so the sauce thickens and the dish becomes glossy and rich.
Avoid vigorous stirring throughout cooking. Instead, gently shake the pot to prevent the green beans from breaking apart.
Once cooked, remove from the heat and let the dish rest for 10’ before serving.
Fresh green beans require very little additional water as they release their own juices during cooking.
