1 dessert spoon
280 - 300 gram
Yellow Bell Pepper
Red Bell Pepper
Whole Wheat Bread
Boil 2,5 water glasses of water. (500ml)
In the meantime, make “+ shaped scratches” on one side of the chestnuts with a knife.
Take the chestnuts in the boiling water. Over high heat, cook for 5-6 min until the chestnuts lose their vitality. Then peel and set them aside. (It can be softened in a longer time according to the kind of chestnut.) (If you have someone to help you in the kitchen, ask to peel the chestnuts.)
Cut the shallots in half. Chop the garlic finely.
Chop the parsley thinly.
Chop the peppers into thin long strips.
Boil 2 water glasses of water. (You will use boiling water in the next stages.) (400 ml)
Add 1 tbsp olive oil and butter to a pot. When the oil warms over medium heat, sauté the garlic for 30 seconds. Add the meat to the pot. In high heat, stir and sauté each side of the meat until it gets color.
Then add the onions and mix for 2 more minutes. Add the peppers and the tomato paste to the pot. Cook by stirring for 3 minutes. Finally, add chestnuts by dividing into 2 pieces or without dividing.
Add 2 water glasses of boiling water to the pot. Make the salt-pepper adjustment. On medium-level heat, cook for 12-15 min, lid losed.
Mix the mint with yoghurt in a bowl, adjust the salt.
Serve Sauteed Chestnut Beef with Minty Yoghurt & Whole Wheat Bread Slices.