How to make
Cut the meat into thin slices. Season it with salt and black pepper to taste.
Heat a pan with a little oil and fry the beef for 2-3 minutes. Remove with a slotted spoon and set it aside.
Stew the cleaned and finely chopped onion and carrot in the same fat. As soon as they soften, add the finely chopped peppers. Add the garlic and mushrooms last into the pan.
Remember to stir occasionally. After about 15 minutes of adding the vegetables, return the beef into the pan.
Cook the beef saganaki for another half hour, by stirring occasionally. If desired, add a little starch dissolved in water. Wait for it to thicken and turn off the heat.
