2 pounds lean flank or skirt steak
1 medium onion, peeled
1 bay leaf
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1 large onion, peeled and cut into julienne strips
1 large green bell pepper, seeded and cut into julienne strips
4 garlic cloves, peeled and finely chopped
1/4 to 1/2 cup olive oil
1/2 teaspoon dried oregano
1 tablespoon Spanish paprika
1/2 cup tomato paste
1/2 cup sauterne or other sweet white wine
1/2 cup burgundy or other hearty red wine
2 bay leaves
Salt and pepper
Cooked peas and jarred pimiento strips for garnish
Makes 8 servings.
Cook meat: Place the beef, onion and bay leaf in a large pot with water to generously cover. Bring just to a boil, reduce heat and simmer, covered, until very tender, about 1 1/2 hours. Drain and reserve cooking liquid. When meat is cool enough to handle, shred into thin strips with two forks or your fingers.
Make sauce: Saute the onion, bell pepper and garlic in olive oil over medium heat until tender, about 5 minutes. Stir in oregano, paprika, tomato paste, sauterne, burgundy and 2 cups of reserved cooking liquid. Add the bay leaves and shredded beef, and simmer for about 15 minutes. Add more of the cooking liquid if you want more sauce. Season to taste with salt and pepper. Garnish with peas and pimiento strips.