Close

Emeril Lagasse’s new cookbook, Essential Emeril, is now available!

For more information about the book and to order your copy today click here.

Recipe

Mood Beef (portuguese Style Beef With Peppers And Ditalini)

  • Yield: 6 servings

Ingredients

  • 1/4 cup olive oil
  • 1 1/2 pounds beef round steak, cut into thin strips
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 1 large onion, thinly sliced
  • 2 green peppers, cut into thin strips
  • 6 cloves garlic, minced
  • 6 tablespoons tomato paste
  • 1 (35-ounce) can Italian plum tomatoes, crushed with your hands, with their juice
  • 1 1/2 cups water
  • 1 bay leaf
  • 1/2 teaspoon crushed red pepper
  • 1 cup ditalini pasta
  • 2 tablespoons minced parsley leaves

Directions

  • In a Dutch oven or heavy skillet heat the olive oil over high heat. Season the beef with 1/2 teaspoon of the salt and the black pepper. Saute the beef, in batches if necessary so that the pan is not crowded, until well-browned on all sides, about 4 minutes. Transfer the beef to a plate and set aside. Add the onion and green peppers to the skillet and cook, stirring frequently, until softened and caramelized around the edges, about 6 minutes. Add the garlic and cook for 1 minute. Add the tomato paste and cook for 2 minutes, stirring constantly. Add the tomatoes, water, bay leaf, crushed red pepper and remaining 3/4 teaspoon salt. Return the beef to the pan and bring the sauce to a boil. Reduce the heat to medium-low and cook, partially covered, for 1 1/2 hours or until the meat is very tender. Add the ditalini to the gravy and cook until tender, about 25 minutes. Add the parsley. Serve immediately.