Beef in Sherry

This Spanish recipe for beef uses sherry along with various herbs to create a real flavour of Spain. The dish is quite spicy although only fresh herbs are used. It is best served with Spanish rice or on a simple salad.

Tip: For tapas, serve any leftover strips of beef on top of tomatoes or peppers, drizzle with olive oil and enjoy with bread.

• 1kg (2.25 lb) beef
• 8 tablespoons Oloroso or sweet sherry
• 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
• Olive oil
• Salt
• Cracked black pepper

Cut the beef into inch-wide steaks, then into half-inch wide strips (as if for fajitas)

In 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.

When the steak begins to brown all over add the garlic, onion and pepper and stir well, cooking for a further 5 minutes.

When the onion has softened add the Oloroso sherry and cook over maximum heat, tossing for 5 minutes.

Let the juices bubble and throw in the mint leaves and parsley.

When the sherry has evaporated remove the beef.

Serve over fresh salad or rice immediately.