recipe for Beef Amoroso has been reproduced courtesy
Serrano Hams - www.orceserranohams.com
Serrano Hams market a range of authentic Andalucian
cured meats, in particular Serrano Hams, olive oils,
vinegars and wines. The business is situated in the
heart of the Andalucian countryside, which is the home
of Serrano Hams, and ships direct from Spain. All of
the products are locally produced with many being used
in local restaurants and tapas bars where Serrano Ham
is a great favourite. If you are looking for a taste
of real Spain the Orce Serrano Hams can supply you with
you would like to find out more about Orce Serrano Hams
and the Serrano Hams then have a look at the article
Serrano / Jamon Iberico / Spanish Ham - Orce Serrano
Hams or visit the web site www.orceserranohams.com
This Spanish recipe for beef uses "Amoroso"
sherry along with various herbs to create a real flavour
of Spain. The dish is quite spicy although only fresh
herbs are used and is best served with Spanish rice
or on a simple salad. Any leftover beef strips also
make for unusual but flavoursome Spanish tapas. A rare
Spanish beef recipe that can be enjoyed as a hot main
meal or as a cold inventive tapas.
for Beef Amoroso
8 Tablespoons Oloroso
1 Red bell pepper, diced
1 Small onion, diced
5 Leaves of mint, chopped
2 Sprigs of Rosemary
3 Garlic cloves, sliced
6 Sprigs broadleaf parsley, chopped
Cracked black pepper
to make Beef Amoroso
the beef into inch wide steaks then into half inch
wide strips (as if for fajitas)
a frying pan, heat some olive oil. Add the beef strips
and two rosemary sprigs and fry for 5 minutes. Season
well with salt and pepper.
the steak begins to brown all over add the garlic,
onion and pepper and stir well, cook for a further
the onion has softened add the Oloroso sherry and
cook over maximum heat, tossing for 5 minutes.
the juices bubble and throw in the mint leaves and
the sherry has evaporated remove the beef.
over fresh salad or rice immediately.
tapas, serve any leftover strips of beef on top of
tomatoes or pequillo peppers, drizzle with olive oil
and enjoy with bread.
with permission of Orce