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Beef with Lime and Capers
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Description
The capers and lime juice add a sharp contrast to the buttery Italian sauce.
Ingredients
- 2 whole Eggs
- Salt And Freshly Ground Pepper
- 1 pound Shredded Beef
- 1 cup All-purpose Flour
- 3 Tablespoons Olive Oil
- 2 slices Onions
- 2 cloves Garlic, Halved
- ¼ cups Drained Capers
- 1 cup Chicken Stock
- 2 whole Limes, Juiced
- ½ Tablespoons Unsalted Butter
Preparation
In a mixing bowl, beat the 2 eggs. Season with salt and pepper.
Add the shredded beef and mix well until all the meat is cover with the egg mixture. Drain off any excess.
In a pan or baking sheet, add the flour and season with freshly ground pepper. Coat the beef with the seasoned flour.
Heat the olive oil in a large flat pan. Cook the beef for 3 to 5 minutes or until golden brown on both sides. Drain on paper towels.
Using the same flat pan, add 2 slices of onions and the garlic cloves. Let them cook for about 2 minutes.
Then, add the cappers and the chicken stock. Let the sauce cook for about 5 minutes or until reduced by half.
Add the juice of the two limes and remove the pan from the heat.
Whisk in the butter. Season with salt if needed.
Transfer the beef to a serving plate and pour in the sauce. Serve with a light salad.
Buen provecho!
Alba H. Rodriguez
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myrnajo on 4.28.2010
I tried this last night with a few alternations. It was delicious and was decided by the family that we’d make it again.
My alterations were these. 1) I didn’t have shredded beef but I did have some steaks so I sliced them thin and followed the cooking instructions from there. 2) I didn’t have any kind of lime juice so I used lemon juice and it was delicious. 3) I decided to thicken the sauce a little bit. I placed spaghetti in a pretty dish, put the meat on top of that and poured the sauce over that. It was a hit.