beef cooked in lots of onions, pan fried potatoes and coleslaw
Ingredients:
For the Beef and Onions:
1 kg beef, thinly sliced
4 large onions, thinly sliced
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
2 cloves garlic, minced
For the Pan-Fried Potatoes:
4 large potatoes, sliced into rounds
2 tablespoons vegetable oil
Salt and pepper to taste
For the Coleslaw:
1/2 head of cabbage, shredded
2 carrots, grated
1/2 cup mayonnaise
2 tablespoons vinegar
1 tablespoon sugar
Salt and pepper to taste
Directions:
Beef and Onions:
Heat olive oil in a large skillet over medium heat.
Add the beef and cook until browned on all sides.
Add the onions, garlic, salt, pepper, and paprika. Cook, stirring occasionally, until the onions are soft and caramelized, about 15 minutes.
Reduce heat to low and simmer for an additional 10 minutes.
Pan-Fried Potatoes:
Heat vegetable oil in a pan over medium heat.
Add the potato slices and fry until golden brown and crispy, about 4-5 minutes per side.
Season with salt and pepper.
Coleslaw:
In a large bowl, combine the shredded cabbage and grated carrots.
In a small bowl, whisk together mayonnaise, vinegar, sugar, salt, and pepper.
Pour the dressing over the cabbage and carrots and mix well.
