- butter - 12 Art. spoons
- Beef Steak - 900 Grams
- Salt and freshly ground black pepper - - To taste
- Yellow onions - 1 Piece
- green bulgarian pepper - 2 pieces
- red bell pepper - 2 pieces
- garlic - 3 teeth
- white mushrooms - 480 Grams
- sherry - 1 glass
- Worcestershire sauce - 4 Art. spoons
- Tabasco sauce - 4 drops
- buns for sandwiches - 8 pieces
- cheese - 8 Slices
1. Cut the bell peppers into rings. Cut the onions and mushrooms. Grind the garlic. Chop the beef steak. Season with salt and pepper. Set aside. Heat 4 tablespoons of butter in a large frying pan over high heat. Fry beef in two or three batches, about 1 1/2 minutes on each side, until brown. Put the meat on a clean plate. Set aside. 2. Reduce fire to medium. Add onion, garlic, bell pepper and fry for 3-5 minutes, until relative softness. Put on a clean plate. Set aside. 3. Melt 2 tablespoons butter on a frying pan. Add chopped mushrooms and stir. Add sherry, then add Worcestershire sauce and Tabasco sauce. Cook over medium heat for 5 minutes until the liquid is reduced by about a third. 4. Add meat and vegetables, mix. Fry for a few minutes, add sherry, Worcestershire sauce and Tabasco sauce if necessary. Add 2 tablespoons butter to the end. Keep the dish hot. 5. Cut the buns for sandwiches in half and fry in a large amount of butter until golden and crispy. 6. Put the mixture of vegetables and meat into 4 rolls, pour all the halves of the buns remaining from the preparation of the sauce. 7. Put a slice of cheese into 4 rolls, fry for 1-2 minutes in a frying pan until the cheese melts. 8. Cover the remaining half with rolls and serve immediately.
Servings: 8